Muscle proteins and their changes in the process of meat tenderization
2003
Pospiech, E. (P) | Grzes, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology) | Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Materials) | Borzuta, K (Meat and Fat Research Institute in Warsaw, Poznan (Poland)) | Szalata, M. | Mikolajczak, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology)
Proteins influence many meat properties. The paper presents a review of literature referring to the role of protein in the tenderization process of meat used for culinary purposes. Special attention was paid to the description of rerlationships between meat tenderness and fibre types, chemical and histochemical properties of muscles and changes which occur in musles after slaughter. Moreover, selected genetic and environmental interactions related to meat tenderness were described. Finally, modern technologies used for improving tenderness are discussed, as well as developments in protein investigations associated with meat tenderization
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