Enzymes in the Tenderisation of Meat
作者： E. Dransfield , D. Etherington
DOI: 10.1007/978-94-011-6740-6_10
关键词: Enzyme 、 Food science 、 Enzyme assay 、 Chemistry 、 Tenderness 、 Endogeny 、 Myosin filament 、 Anaerobic glycolysis
摘要: Tenderness is a most desirable quality in meat; during the conversion of muscle to meat and its subsequent storage, endogenous enzyme activity main factor contributing development tenderness.
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