Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing
作者： S Jung , M Ghoul , M de Lamballerie-Anton
DOI: 10.1016/S0309-1740(00)00048-6
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摘要: The effects of pressure treatment (520 MPa for 260 s at 10°C) on lysosomal enzyme activities, Warner–Bratzler (WB) shear values and physico-chemical parameters post-rigor (day 2) beef (Biceps femoris Longissimus dorsi muscles) were investigated immediately after during ageing. Activities cathepsin D acid phosphatase in pressurised meat samples higher than controls 2 days post-mortem throughout storage. This increase activities was related to the breakdown membrane and/or activation. WB peak forces both muscles control remained force deformation curves from showed that toughness due myofibrillar component not collagen component. Pressurised muscle led a significant decrease sarcomere length cooking loss. Post-rigor application high induced catheptic activity but no conclusive effect rate tenderization or tenderness observed.
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