Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.

 

Guardado en:
Detalles Bibliográficos
Autor: Chacón Villalobos, Alejandro
Formato: artículo original
Estado:Versión publicada
Fecha de Publicación:2004
Descripción:Nowadays,the problem of meat tenderness is of great concern amongproducers because this parameter has become the mostimportant criteria upon which consumers judge meat quality.This problem is especially critical when it is also a provenfact that one of every four sensorial experiences of theconsumer is unsatisfactory when eating meat. This paperoverviews the main aspects determining meat tendernesssuch has structural and chemical composition of meat,muscular contraction, biochemical postmortem changes(rigor mortis and meant aging) and the general effects causedby industrial processing when cooking and freezing. Generalmethods for improving meat tenderness and the biochemicalactivity of the calcium ion dependent papain like cisteineproteases (CALPAIN) are also reviewed.
País:Portal de Revistas UCR
Institución:Universidad de Costa Rica
Repositorio:Portal de Revistas UCR
Lenguaje:Español
OAI Identifier:oai:portal.ucr.ac.cr:article/11918
Acceso en línea:https://revistas.ucr.ac.cr/index.php/agromeso/article/view/11918
Palabra clave:meat
biochemistry
tenderness
calpain
enzymes.
carne
bioquímica
suavidad
calpaina
enzimas.