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Vitamin A, electrical stimulation, and chilling rate effects on lysosomal enzyme activity in aging bovine muscle.

Author(s) : POMMIER S. A.

Type of article: Article

Summary

Means of enhancing the rate of aging of bovine meat were investigated to provide some understanding of the tenderization process. Vitamin A was administered to finishing steers, carcasses were electrically stimulated, and longissimus dorsi muscle samples chilled at 2 different rates. Observations were made on cathepsin D, meat colour, Warner-Bratzler, myofibrillar fragmentation index, collagen data, troponin-T as well as chilling rate, electrical stimulation and time. Thus, vitamin A can modify liver catheptic enzyme activity but does not affect muscle enzymes at these levels.

Details

  • Original title: Vitamin A, electrical stimulation, and chilling rate effects on lysosomal enzyme activity in aging bovine muscle.
  • Record ID : 1992-2846
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 1
  • Publication date: 1992/01
  • Document available for consultation in the library of the IIR headquarters only.

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