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| Muscle Proteinase and Meat tenderness |
| Kong Bao-Hua; Feng Yi-Bing |
| (Northeast Agriculture University,Harbin 150030) |
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Abstract 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.
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Received: 30 January 2018
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1994, Vol. 8 
