Chemical Changes Associated with Aging of Meat with Emphasis on the Proteins

摘要: Publisher Summary This chapter attempts to clarify the chemical changes that are responsible for physical change in muscle of meat. All skeletal muscles striated appearance and make up more than 50% weight animal. The discusses nature these striations color is dependent on its myoglobin content. It presents associated with contraction onset rigor mortis relaxation resolution mortis. Five experimental models have been mentioned. use enzymes tenderizing meats along some disadvantages. investigated proteolytic divided into three groups depending upon their source. effect tenderization meat difficult treat quantitatively because adequate criteria what constitutes tenderness lacking.