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EFFECT OF FROZEN STORAGE OF BOVINE PSOAS MUSCLE ON CATHEPSIN D ACTIVITY.

Author(s) : HENAHAN M., MCGRATH A., HARRINGTON M. G.

Summary

IT MAY BE THOUGHT THAT THE FLAVOUR CHANGES OBSERVED AFTER THE COOKING OF FROZEN FOODS ARE LINKED TO THE POSTMORTEM PROTEOLYTIC ACTIVITY OF MUSCLE. THE AUTHORS STUDIED THE DISTRIBUTION AND ACTIVITY OF CATHEPSIN D IN BOVINE PSOAS MUSCLE AFTER 1.30, 4, 24 HRS, 7 AND 14 DAYS POSTMORTEM, AFTER CHILLING OR FREEZING. THE MAJOR CHANGE IN THE ACTIVITY OF CATHEPSIN D OCCURS BETWEEN 4 AND 24 HRS POSTMORTEM. THERE IS LITTLE CHANGE DURING REFRIGERATED STORAGE. AT 253 K (-20 DEG C) POSTRIGOR, THERE IS STILL A PROGRESSIVE CHANGE IN ACTIVITY DURING STORAGE ; GRINDING PRIOR TO FREEZING HAS NO EFFECT. MEAT FROZEN ANTE RIGOR, MAINTAINED 48 HRS AT 193 K (-80 DEG C) HAS A DISTRIBUTION OF CATHEPSIN D ACTIVITY MORE SIMILAR TO THAT OF FRESH MEAT AFTER 24 HRS POSTMORTEM THAN 1.30 HRS POSTMORTEM.

Details

  • Original title: EFFECT OF FROZEN STORAGE OF BOVINE PSOAS MUSCLE ON CATHEPSIN D ACTIVITY.
  • Record ID : 1983-1834
  • Languages: English
  • Publication date: 1981/08/24
  • Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
    vol. 1; A:35; 129-131; 1 fig.; 3 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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