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

 

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Библиографические подробности
Автор: Chacón Villalobos, Alejandro
Формат: artículo original
Статус:Versión publicada
Дата публикации:2004
Описание: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.
Страна:Portal de Revistas UCR
Институт:Universidad de Costa Rica
Repositorio:Portal de Revistas UCR
Язык:Español
OAI Identifier:oai:portal.ucr.ac.cr:article/11918
Online-ссылка:https://revistas.ucr.ac.cr/index.php/agromeso/article/view/11918
Ключевое слово:meat
biochemistry
tenderness
calpain
enzymes.
carne
bioquímica
suavidad
calpaina
enzimas.