La suavidad de la carne: implicaciones físicas y bioquímicas asociadas al manejo y proceso agroindustrial
作者： Alejandro Chacón Villalobos
关键词: Meat tenderness 、 Food science 、 Rigor mortis 、 Postmortem Changes 、 Chemistry
摘要: Nowadays,the problem of meat tenderness is great concern amongproducers because this parameter has become the mostimportant criteria upon which consumers judge quality.This especially critical when it also a provenfact that one every four sensorial experiences theconsumer unsatisfactory eating meat. This paperoverviews main aspects determining tendernesssuch structural and chemical composition meat,muscular contraction, biochemical postmortem changes(rigor mortis meant aging) general effects causedby industrial processing cooking freezing. Generalmethods for improving biochemicalactivity calcium ion dependent papain like cisteineproteases (CALPAIN) are reviewed.
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