Muscle proteins and their changes in the process of meat tenderization
Proteins influence many meat properties. The paper presents a review of literature referring to the role of protein in the tenderization process of meat used for culinary purposes. Special attention was paid to the description of rerlationships between meat tenderness and fibre types, chemical and h...
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Veröffentlicht in: | Animal science papers and reports 2003, Vol.21 |
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creator | Pospiech, E. (P) Grzes, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology) Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Materials) Borzuta, K (Meat and Fat Research Institute in Warsaw, Poznan (Poland)) Szalata, M Mikolajczak, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology) |
description | Proteins influence many meat properties. The paper presents a review of literature referring to the role of protein in the tenderization process of meat used for culinary purposes. Special attention was paid to the description of rerlationships between meat tenderness and fibre types, chemical and histochemical properties of muscles and changes which occur in musles after slaughter. Moreover, selected genetic and environmental interactions related to meat tenderness were described. Finally, modern technologies used for improving tenderness are discussed, as well as developments in protein investigations associated with meat tenderization |
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Dept. of Animal Origin Materials) ; Borzuta, K (Meat and Fat Research Institute in Warsaw, Poznan (Poland)) ; Szalata, M ; Mikolajczak, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology)</creator><creatorcontrib>Pospiech, E. (P) ; Grzes, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology) ; Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Materials) ; Borzuta, K (Meat and Fat Research Institute in Warsaw, Poznan (Poland)) ; Szalata, M ; Mikolajczak, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology)</creatorcontrib><description>Proteins influence many meat properties. The paper presents a review of literature referring to the role of protein in the tenderization process of meat used for culinary purposes. Special attention was paid to the description of rerlationships between meat tenderness and fibre types, chemical and histochemical properties of muscles and changes which occur in musles after slaughter. Moreover, selected genetic and environmental interactions related to meat tenderness were described. Finally, modern technologies used for improving tenderness are discussed, as well as developments in protein investigations associated with meat tenderization</description><identifier>ISSN: 0860-4037</identifier><language>eng</language><subject>ABLANDAMIENTO ; ATTENDRISSEMENT ; BEEF ; BREEDS (ANIMALS) ; CALIDAD ; CARNE ; CARNE DE CERDO ; CARNE DE RES ; CARNE DFD ; CARNE PSE ; DFD MEAT ; FIBRAS MUSCULARES ; FIBRE MUSCULAIRE ; JUGOSIDAD ; JUICINESS ; JUTOSITE ; MEAT ; METHODE ; METHODS ; METODOS ; MUSCLE ; MUSCLE FIBRES ; MUSCLES ; MUSCULOS ; PORK ; PROTEINAS ; PROTEINE ; PROTEINS ; PSE MEAT ; QUALITE ; QUALITY ; RACE (ANIMAL) ; RAZAS (ANIMALES) ; TENDERIZING ; TENDERNESS ; TENDRETE ; TERNURA ; VIANDE ; VIANDE A COUPE SOMBRE ; VIANDE BOVINE ; VIANDE EXSUDATIVE ; VIANDE PORCINE</subject><ispartof>Animal science papers and reports, 2003, Vol.21</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Pospiech, E. 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Special attention was paid to the description of rerlationships between meat tenderness and fibre types, chemical and histochemical properties of muscles and changes which occur in musles after slaughter. Moreover, selected genetic and environmental interactions related to meat tenderness were described. Finally, modern technologies used for improving tenderness are discussed, as well as developments in protein investigations associated with meat tenderization</description><subject>ABLANDAMIENTO</subject><subject>ATTENDRISSEMENT</subject><subject>BEEF</subject><subject>BREEDS (ANIMALS)</subject><subject>CALIDAD</subject><subject>CARNE</subject><subject>CARNE DE CERDO</subject><subject>CARNE DE RES</subject><subject>CARNE DFD</subject><subject>CARNE PSE</subject><subject>DFD MEAT</subject><subject>FIBRAS MUSCULARES</subject><subject>FIBRE MUSCULAIRE</subject><subject>JUGOSIDAD</subject><subject>JUICINESS</subject><subject>JUTOSITE</subject><subject>MEAT</subject><subject>METHODE</subject><subject>METHODS</subject><subject>METODOS</subject><subject>MUSCLE</subject><subject>MUSCLE FIBRES</subject><subject>MUSCLES</subject><subject>MUSCULOS</subject><subject>PORK</subject><subject>PROTEINAS</subject><subject>PROTEINE</subject><subject>PROTEINS</subject><subject>PSE MEAT</subject><subject>QUALITE</subject><subject>QUALITY</subject><subject>RACE (ANIMAL)</subject><subject>RAZAS (ANIMALES)</subject><subject>TENDERIZING</subject><subject>TENDERNESS</subject><subject>TENDRETE</subject><subject>TERNURA</subject><subject>VIANDE</subject><subject>VIANDE A COUPE SOMBRE</subject><subject>VIANDE BOVINE</subject><subject>VIANDE EXSUDATIVE</subject><subject>VIANDE PORCINE</subject><issn>0860-4037</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqFissKwjAQAHNQsFo_QdgfKKz2ET2LxYOCB-9laTdtpCaSjRe_XgrePQ3MzEwluK8wKzDXC7UUeSAWZXXQiaqvb2lHhlfwka0TINdBHNgGaAdyPQtYN4npaFkEvIEnU4TIruNgPxStd6maGxqF1z-u1KY-3Y_nzJBvqA9Wmttlh5gjbjWW-b_-BV9FNJw</recordid><startdate>2003</startdate><enddate>2003</enddate><creator>Pospiech, E. (P)</creator><creator>Grzes, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology)</creator><creator>Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Materials)</creator><creator>Borzuta, K (Meat and Fat Research Institute in Warsaw, Poznan (Poland))</creator><creator>Szalata, M</creator><creator>Mikolajczak, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology)</creator><scope>FBQ</scope></search><sort><creationdate>2003</creationdate><title>Muscle proteins and their changes in the process of meat tenderization</title><author>Pospiech, E. (P) ; Grzes, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology) ; Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Materials) ; Borzuta, K (Meat and Fat Research Institute in Warsaw, Poznan (Poland)) ; Szalata, M ; Mikolajczak, B. (Poznan Agricultural University (Poland). 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(P)</creatorcontrib><creatorcontrib>Grzes, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology)</creatorcontrib><creatorcontrib>Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Materials)</creatorcontrib><creatorcontrib>Borzuta, K (Meat and Fat Research Institute in Warsaw, Poznan (Poland))</creatorcontrib><creatorcontrib>Szalata, M</creatorcontrib><creatorcontrib>Mikolajczak, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology)</creatorcontrib><collection>AGRIS</collection><jtitle>Animal science papers and reports</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pospiech, E. (P)</au><au>Grzes, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology)</au><au>Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Materials)</au><au>Borzuta, K (Meat and Fat Research Institute in Warsaw, Poznan (Poland))</au><au>Szalata, M</au><au>Mikolajczak, B. (Poznan Agricultural University (Poland). Inst. of Meat Technology)</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Muscle proteins and their changes in the process of meat tenderization</atitle><jtitle>Animal science papers and reports</jtitle><date>2003</date><risdate>2003</risdate><volume>21</volume><issn>0860-4037</issn><abstract>Proteins influence many meat properties. The paper presents a review of literature referring to the role of protein in the tenderization process of meat used for culinary purposes. Special attention was paid to the description of rerlationships between meat tenderness and fibre types, chemical and histochemical properties of muscles and changes which occur in musles after slaughter. Moreover, selected genetic and environmental interactions related to meat tenderness were described. Finally, modern technologies used for improving tenderness are discussed, as well as developments in protein investigations associated with meat tenderization</abstract></addata></record> |
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source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
subjects | ABLANDAMIENTO ATTENDRISSEMENT BEEF BREEDS (ANIMALS) CALIDAD CARNE CARNE DE CERDO CARNE DE RES CARNE DFD CARNE PSE DFD MEAT FIBRAS MUSCULARES FIBRE MUSCULAIRE JUGOSIDAD JUICINESS JUTOSITE MEAT METHODE METHODS METODOS MUSCLE MUSCLE FIBRES MUSCLES MUSCULOS PORK PROTEINAS PROTEINE PROTEINS PSE MEAT QUALITE QUALITY RACE (ANIMAL) RAZAS (ANIMALES) TENDERIZING TENDERNESS TENDRETE TERNURA VIANDE VIANDE A COUPE SOMBRE VIANDE BOVINE VIANDE EXSUDATIVE VIANDE PORCINE |
title | Muscle proteins and their changes in the process of meat tenderization |
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