Some Protein Changes During Post-Mortem Tenderization in Poultry Meat

摘要: SUMMARY In both breast and leg muscle from 6-, 9-, 12-month-old chickens, held for aging at 0°C, the buffer-extractable nitrogen rapidly decreased after death during onset of rigor gradually increased to a maximum value post-rigor aging. Changes in extractable occurred mainly as result changes solubility myofibrillar proteins. sarcoplasmic stroma protein fractions were small. In nonprotein-nitrogen fraction, some amino-acid-containing polymers removed mortis their interaction or aggregation with During tenderization period, amino acids peptide meat proteolysis. Different rates post-mortem appear be related differences content muscle. Proteolysis seems weaken break bonds which bind myofibrils matrix causes that are responsible tenderization.