The Effect of Catheptic Enzymes on Chilled Bovine Muscle

摘要

The toughening of meat which has been caused by cold shortening prior to the onset of rigor is of significant commercial importance. Various studies have shown that catheptic enzymes produce degradative changes to meat which are very similar to those which occur during the natural aging process and which lead to a more tender meat product. Because of the tenderizing action of cathepsins, this study was undertaken to determine whether these enzymes could hasten the reversal of the cold shortening process. Samples which were cold shortened for 24 or 72 hrs were soaked in either a control solution or one containing catheptic enzymes. The sarcomere lengths of all samples were measured by laser diffraction, transmission electron microscopy and scanning electron microscopy, while the ultrastructural appearance was assessed by both forms of electron microscopy. Results showed that the microstructural appearance and significantly longer sarcomere lengths of the enzyme treated samples were consistent with a reversal of the cold shortening process. (Author)