Studies in Meat Tenderness II. Proteolysis and the Aging of Beef
Authors:
- 1 March 1966
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 31 (2) , 135-140
Abstract
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.Keywords
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