Impact of in vitro simulated adult-elderly digestive conditions on digestive properties of protease-treated beef

This study investigated the effects of three plant proteases (papain, bromelain, and ficin) on beef tenderness and protein digestion, using a static in vitro digestion simulation model that mimics the gastrointestinal (GI) conditions of adults and the elderly. The results demonstrated that all three proteases improved beef tenderness and texture, with papain exhibiting the most prominent effect, reducing shear force by 43.6 % compared to the phosphate buffered solution (PBS) group. Under the elderly condition, the degree of hydrolysis (DH) was significantly lower. Compared to PBS treatment, beef treated with the three proteases improved age-related digestive decline, with papain performing best in promoting protein digestion. It elevated intestinal DH to 34.52 % in the elderly and 43.87 % in adults, compared with 30.21 % and 39.88 % for bromelain, and 20.04 % and 33.50 % for ficin, respectively. These findings provide theoretical support and practical basis for developing meat products more suitable for elderly consumers.