摘要
本文主要综述了宰后胴体在冷却温度下贮存肌肉嫩化的机理．大量研究表明，肌原纤维中蛋白质的水解作用是家畜宰后贮存中肉类嫩化的主要原因，其中起决定作用的钙激活蛋白水解酶系统（Ｃａｌｐａｉｎｐｒｏｔｅｏｌｙｔｉｃｓｙｓｔｅｍ），它具有使肉类嫩化必须具备的所有特点，而ｐＨ值、温度、离子强度等其它因素也会影响嫩化的过程，然而只有宰后蛋白水解才能很好地解释肉类嫩化过程．
The purpose of this paper is to review the mechanism of meat tenderization during postmortem storage of carcasses at refrigerated temperatures, Experimental date suggest thatproteolysis of key myofibrillar proteins is the principal reason for improvement in meattenderness. Calpain is the only proteolytic system that result in meat tenderization.
出处
《肉类研究》
1994年第4期15-17,共3页
Meat Research
关键词
肌肉蛋白酶
肉的成熟
嫩化
Muscle Proteinases, Meat Aging, Meat tenderness.
