作者: M. Koohmaraie , S.C. Seidemann , J.E. Schollmeyer , T.R. Dutson , J.D. Crouse
DOI: 10.1016/0309-1740(87)90056-8
关键词: Meat tenderness 、 Tenderness 、 Myofibrillar changes 、 Biochemistry 、 Chemistry 、 Protease 、 Proteases 、 Fragmentation (cell biology) 、 Myofibril
摘要: Abstract Post-mortem changes in two calcium-dependent proteases, their inhibitor, myofibril fragmentation index (MFI) and collagen (amount solubility) were studied. Whereas the activity of high Ca ++ -requiring protease (CDP-II) remained nearly constant throughout post-mortem storage, there was a progressive decrease activities low (CDP-I) specific with inhibitor being most susceptible to storage. Results indicated that greatest MFI occur within first 24 h There no detectable either total or soluble content Hence, it concluded improvement tenderness resulting from storage must be derived myofibrils since CDP-I paralleled myofibrillar changes, seems reasonable suggest CDP-I, not CDP-II, plays an important role consequently meat