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Studies in Meat Tenderness II. Proteolysis and the Aging of Beef
Author(s) -
DAVEY C. L.,
GILBERT K. V.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00467.x
Subject(s) - proteolysis , tenderness , food science , longissimus dorsi , meat tenderness , longissimus , chemistry , biology , biochemistry , zoology , enzyme
SUMMARY The proteolytic changes which occur in the longissimus dorsi muscles of beef carcasses during 30 days' aging at 2°C give rise to a mean increase of nonprotein nitrogen of 0.045mM/g meat, representing a degradation of 2.3% of the meat protein. The tenderizing and proteolysis which occur during aging are not related, for differences in the rates of tenderizing among carcasses arc not paralleled by similar differences in the rates of proteolysis. Bacterial action is not responsible for the observed proteolytic and tenderizing changes.