ShareEffect of electrical stimulation on the activity of proteolytic lysosomal enzymes in beef meat during cold storage.
[In Russian. / En russe.]
Author(s) : KULIKOVSKAJA L. V.
Type of article: Article
Summary
The author gives the results of studies on the effect of low-voltage (36 volts) and of high-voltage (220 volts) electrical stimulation on the activity of proteolytic lysosomal enzymes of beef meat during cold storage. The general and free dynamics of enzyme activity indicates that electrical stimulation increases the lysosoma proteinases and as a result, induces ageing (meat tendering). C.C.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1993-1442
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 3
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: CIS; Meat; Beef; Ageing (meat); Electrical stimulation; Enzyme; Cold storage
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- Author(s) : POMMIER S. A.
- Date : 1992/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 1
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- Author(s) : SLEPER P. S.
- Date : 1983
- Languages : English
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AGING AND HOT BONING OF MEAT.
- Author(s) : KATO S.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
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EFFECT OF ELECTRICAL STIMULATION ON THE TENDERI...
- Author(s) : MOLLER A. J.
- Date : 1983
- Languages : English
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- Date : 1981
- Languages : English
- Source: Food Manuf. - vol. 56 - n. 3
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