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
Hauptverfasser: 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)
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container_title Animal science papers and reports
container_volume 21
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. 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issn 0860-4037
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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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