A combination of sous-vide (SV) and enzymatic treatment (one commercial, Neutrase (NE), and two fruit-extracted enzymes obtained from kiwifruit and pineapple, KE and PE, respectively) was applied to pork fore shanks prepared at different temperatures (45, 60, 70, and 100 °C) for 0.5, 4 or 8 h, and the properties of pork were compared. For the hardness, SV itself resulted in a 27% decrease; however, a significant softening effect could be obtained by the addition of enzymes (38–60%). The KE treatment appeared to be more effective (~ 60%) than either the PE or the NE treatment. During SV, both the L* and b* values of the samples generally increased while the a* value decreased. Among the samples, the lowest hardness was obtained for the sample treated with SV-KE at 70 °C for 8 h, and the lowest total microbial count, lowest pH and the least amount of color change were also observed for the sample.

将酸味露头（SV）和酶处理（一种市售Neutrase（NE）以及两种分别从猕猴桃和菠萝，KE和PE中获得的两种水果提取酶）组合使用于在不同温度下制备的猪肉前小腿（分别在45、60、70和100°C（45、60、70和100°C）下加热0.5、4或8小时，然后比较猪肉的性能。就硬度而言，SV本身降低了27％；但是，通过添加酶（38-60％）可以获得明显的软化效果。KE治疗似乎比PE或NE治疗更有效（〜60％）。在SV期间，样品的L *和b *值通常都会增加，而a *值会降低。在样品中，以SV-KE在70°C下处理8 h的样品的硬度最低，而总微生物数最低，