Endogenous proteolytic systems and meat tenderness: Influence of post-mortem storage and processing

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Title

Endogenous proteolytic systems and meat tenderness: Influence of post-mortem storage and processing

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μ-calpain during the initial po...

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Format

Research Paper

Research format

Journal article

Date created

2021-07-01

Creator

Kaur, L / Hui, SX / Morton, James / Kaur, R / Chian, FM / Boland, M

URL

https://hdl.handle.net/10182/14420

Related subjects

endogenous enzymes / meat / post-mortem storage / processing / Food packaging, preservation and processing / Biochemistry and cell biology / Food chemistry and food sensory science

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