Open AccessThe role of proteinase enzymes in the process of conversion of muscle to meat
Author(s) -
Emek Dümen
Publication year - 2006
Publication title -
veterinarski glasnik
Language(s) - English
Resource type - Journals
eISSN - 2406-0771
pISSN - 0350-2457
DOI - 10.2298/vetgl0604195d
Subject(s) - myofibril , mechanism (biology) , enzyme , biochemistry , chemistry , meat packing industry , food science , philosophy , epistemology
Post mortem meat tenderization is a complex mechanism and unfortunately it has not been fully identified scientifically. It is known that endogenous proteinases have an important role in this mechanism. Detailed studies are being performed about the destructive effects of lysosomal proteinases and calcium dependent proteinases on the myofibrils and these are most common topics that are being investigated about meat tenderization processes by the scientists. The aim of this paper is to review the role of proteinase enzymes in the process of conversion of muscle to meat.