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Effects of freezing on the proteolysis of beef during storage at 4 deg C.

Author(s) : NAKAI Y., NISHIMURA T., SHIMIZU M., ARAI S.

Type of article: Article

Summary

Comparison, during 10 days' storage at 4 deg C, of the proteolysis rate in fresh and frozen-thawed meat (frozen-stored for 10 weeks at -20 and -50 deg C). Analysis of the electrophoretic profile of sarcoplasmic proteins, of variations in peptide content and free aminated acids and aminopeptidase activity. Proteolysis is faster during storage of frozen-thawed meat.

Details

  • Original title: Effects of freezing on the proteolysis of beef during storage at 4 deg C.
  • Record ID : 1997-1635
  • Languages: English
  • Source: Biosci. Biotechnol. Biochem. - vol. 59 - n. 12
  • Publication date: 1995

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