The function of cell skeleton proteins and endogenous proteolytic enzymes in development of meat quality - review

摘要

Thanks to the advances in analytical methods, primarily electrophoresis, immunological techniques, as well as microscopy, research conducted in recent years has brought significant discoveries concerning both the structure of meat and that of proteins composing it. These structures, the so-called cytoskeleton, are composed of proteins that shape the cell and ensure its integrity. The paper presents the current knowledge on the most important cytoskeletal proteins as well as their role in vivo processes and in determining the basic properties of meat.