ShareEnzymes in the meat industry.
Author(s) : ETHERINGTON D. J., BARDSLEY R. G.
Type of article: Book chapter
Summary
Literature review of postmortem changes in meat, in relation with ultrastructural characteristics and enzymatic activities. Characterization of muscular protease at neutral and acid pH and study of their contribution to meat tendering during maturation.
Details
- Original title: Enzymes in the meat industry.
- Record ID : 1997-3422
- Languages: English
- Source: In: Enzymes Food Process., Blackie Acad. Prof., Glasgow - ed. 2; 144-189; 225 ref.
- Publication date: 1995
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Meat; Ageing (meat); Meat product; Enzyme
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