In vitro proteolysis mirrors intact muscle maturation in beef carcasses

An in vitro assay was developed to study protease activity during the maturation of beef postmortem. Myofibrils were purified from the semitendinosus and used as a sentinel for assessing the activity of endogenous proteases in longissimus thoracis et lumborum (LTL) and the extensor carpi radialis (E...

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Veröffentlicht in:	Meat science 2025-02, Vol.220, p.109695, Article 109695
Hauptverfasser:	Bodmer, J.S., Beline, M., Yen, C.N., Wicks, J.C., Amorim, S.T., Roth, E.C., Biase, F.H., Koohmaraie, M., Matarneh, S., Shi, T.H., Silva, S.L., Gerrard, D.E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Maturation Myofibrils Protease Proteolytic activity Tenderness
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