Chemical Changes Associated with Aging of Meat with Emphasis on the Proteins

Publisher Summary This chapter attempts to clarify the chemical changes that are responsible for the physical change in the muscle of meat. All skeletal muscles are striated in appearance and make up more than 50% of the weight of the animal. The chapter discusses the nature of these striations and the color of the muscle that is dependent on its myoglobin content. It presents the chemical changes associated with contraction and with onset of rigor mortis and changes associated with relaxation and with resolution of rigor mortis. Five experimental models for contraction and relaxation have been mentioned. The chapter discusses the use of enzymes for tenderizing meats along with some disadvantages. The enzymes that have been investigated for use in tenderizing meats are proteolytic in nature and are divided into three groups depending upon their source. The effect of tenderization in meat is difficult to treat quantitatively because adequate criteria of what constitutes tenderness is lacking.

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