ShareFreezing and calcium chloride marination effects on beef tenderness and calpastatin activity.
Author(s) : WHIPPLE G., KOOHMARAIE M.
Type of article: Article
Summary
Calcium-based marination improves meat tenderness by activating the proteolytic system of calpain. Previous freezing makes it possible to improve tenderness by reducing the activity of calpastatine which is a specific inhibitor of calpain.
Details
- Original title: Freezing and calcium chloride marination effects on beef tenderness and calpastatin activity.
- Record ID : 1994-0347
- Languages: English
- Source: Can. J. Anim. Sci. - vol. 70 - n. 10
- Publication date: 1992
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Brine; Meat; Beef; Enzyme; Freezing; Calcium chloride
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