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Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during pos...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7207095/ https://www.ncbi.nlm.nih.gov/pubmed/32426720 http://dx.doi.org/10.5851/kosfa.2020.e21 |