RELATIONSHIP OF pH AND TEMPERATURE TO DISRUPTION OF SPECIFIC MUSCLE PROTEINS AND ACTIVITY OF LYSOSOMAL PROTEASES

摘要: From a review of the literature, and from specific data presented in this paper, it was concluded that both postmortem temperature pH have effects on meat tenderness disruption myofibrillar proteins. Increased porduces more tender muscles increases troponin-T, myosin, Z-lines, connectin gap filaments. Elevated also activity enzymes which cause Higher ultimate (above 6.0) produces muscle, but dark-cutting Except for one experiment, lower first few hours (in muscle with normal pH; i.e., 5.8 or below) improves tenderness. High CAF low lsosomal cathepsins. Both high increase degradation filaments connectin, these proteins (except Z-lines) is greater at pH. Low myosin; conversely, retards degradation.