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The tenderising effect of a muscle proteinase on beef
Author(s) -
Penny I. F.,
Voyle C. A.,
Dransfield E.
Publication year - 1974
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.2740250612
Subject(s) - myofibril , food science , chemistry , proteinase k , enzyme , muscle protein , biochemistry , biology , anatomy , skeletal muscle
Freeze‐dried beef has been reconstituted in a solution of a Ca 2+ activated muscle proteinase. After storing the reconstituted meat for 5 days, the Z‐lines of the myofibrils had disintegrated and the meat, when cooked, became appreciably tender as determined by a tenderometer. Since control samples, without added proteinase, did not become as tender as the enzyme‐treated samples it was concluded that this proteinase acts as a meat tenderiser.