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| Proteolytic Enzyme Systems and Their Involvement in Meat Tenderization |
| LI Yongpeng;YU Qunli |
| College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China) |
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Abstract Abstract: The objective of this review is mainly to describe the endogenous proteolytic enzyme systems that may be involved in meat tenderization, and the experimental evidence available supports this involvement. In this text, the composite model based on various proteolytic enzyme systems should be proposed.
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| [1] |
DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong. Effect of Magnetic Field-Assisted Freezing on the Gel Properties of Myofibrillar Protein from Prepared Chicken Breast[J]. Meat Research, 2026, 40(6): 42-48. |
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2010, Vol. 24 
