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Proteolysis in the storage of beef
Author(s) -
Locker R. H.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110906
Subject(s) - proteolysis , amino acid , chemistry , biochemistry , electrophoresis , incubation , food science , nitrogen , gel electrophoresis , storage protein , chromatography , biology , enzyme , organic chemistry , gene
The method of N‐terminal analysis has been applied to the protein fractions of beef to detect proteolysis on storage at low or high temperature. Parallel studies have been made on the histology, non‐protein nitrogen and free amino‐acids, and on the extractability and electrophoresis of the structural proteins. While definite small increases in free amino‐acids occur, increases in N‐terminal groups were negligible. Other results give no evidence of proteolysis. It is concluded that proteolysis is not a significant factor in the tenderising of beef by ageing.