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Studies in Meat Tenderness II. Proteolysis and the Aging of Beef

Studies in Meat Tenderness II. Proteolysis and the Aging of Beef 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Studies in Meat Tenderness II. Proteolysis and the Aging of Beef

Journal of Food Science , Volume 31 (2) – Mar 1, 1966

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References (14)

Publisher
Wiley
Copyright
Copyright © 1966 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1966.tb00467.x
Publisher site
See Article on Publisher Site

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.

Journal

Journal of Food ScienceWiley

Published: Mar 1, 1966

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