Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 1738-1744

  Zhao, Guo Yan ^a   Zhou, Ming Yang ^a   Zhao, Hui Lin ^a   Chen, Xiu Lan ^a   Xie, Bin Bin ^a   Zhang, Xi Ying ^a   He, Hai Lun ^a   Zhou, Bai Cheng ^a   Zhang, Yu Zhong ^a  

^a SHANDONG UNIVERSITY   (China)

Author keywords

Cold adapted collagenolytic protease; Collagen; Mcp 01; Meat tenderization; Myofibrillar proteins

Indexed keywords

BROMELAIN; CASEINOLYTIC ACTIVITY; COLD-ADAPTED COLLAGENOLYTIC PROTEASE; FRAGMENTATION INDEX; LOW TEMPERATURES; MCP-01; MEAT TENDERNESS; MESOPHILIC; MODERATE TEMPERATURE; MYOFIBRILLAR; MYOFIBRILLAR PROTEINS; SCANNING ELECTRON MICROGRAPHS; SHEAR FORCE;

COLLAGEN; ENZYMES; SCANNING ELECTRON MICROSCOPY;

MEATS;

BROMELAIN; COLLAGENOLYTIC PROTEASE MCP 01; PAPAIN; PROTEINASE; UNCLASSIFIED DRUG;

ARTICLE; BEEF; COLD EXPOSURE; FOOD PROCESSING; FRAGMENTATION REACTION; LOW TEMPERATURE; MEAT; MOISTURE; MUSCLE CELL;

ANIMALS; CATTLE; COLD TEMPERATURE; COLLAGEN; DRUG COMBINATIONS; ENDOPEPTIDASES; FOOD HANDLING; MEAT; MUSCLE, SKELETAL; PAPAIN; SODIUM, DIETARY;

EID: 84861572366     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.118     Document Type: Article

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