Optimisation of tenderisation, ageing and tenderness.

Abstract

Tenderness is an important part of meat acceptability and is affected by variations in production and processing. The tenderisation process was modelled on the activity of calpain proteinases. The extent of tenderisation is proportional to the level of calpains which accounts for the toughness of meat from β-adrenergic agonists. The rate of tenderisation… (More)
DOI: 10.1016/0309-1740(94)90037-X

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