Biochemistry of Processing Meat and Poultry

Food Biochemistry and Food Processing

Volumn , Issue , 2007, Pages 315-336

  Toldra F ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Antioxidative enzymes; Biochemistry; Meat; Neutral proteinases; Poultry

Indexed keywords

EID: 84889621719     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277577.ch14     Document Type: Chapter

References (78)

1. Alasnier C, Gandemer G. 2000. Activities of phospholipase A and lysophospholipases in glycolytic and oxidative skeletal muscles in the rabbit. J Sci Food Agric 80:698-704.
2. Aristoy MC, Toldrá F. 1995. Isolation of flavor peptides from raw pork meat and dry-cured ham. In: G Charalambous, editor, Food Flavors: Generation, Analysis and Process Influence, pp. 1323-1344. Amsterdam (The Netherlands): Elsevier Science Pub.
3. Batlle N, Aristoy MC, Toldrá F. 2001. ATP metabolites during ageing of exudative and non exudative pork meats. J Food Sci 66:68-71.
4. Belfrage P, Fredrikson G, Stralfors P, Tornquist H. 1984. Adipose tissue lipases. In: B Borgström, HL Brockman, editors, Lipases, pp. 365-416. London: Elsevier Science Pub.
5. Buscailhon S, Gandemer G, Monin G. 1994. Timerelated changes in intramuscular lipids of French dry-cured ham. Meat Sci 37:245-255.
6. Chasco J, Berianin MJ, Bello J. 1993. A study of changes in the fat content of some varieties of dry sausage during the curing process. Meat Sci 34:191- 204.
7. Coutron-Gambotti C, Gandemer G. 1999. Lipolysis and oxidation in subcutaneous adipose tissue during drycured ham processing. Food Chem 64:95-101.
8. Coux O, Tanaka K, Goldberg A. 1996. Structure and function of the 20S and 26S proteasomes. Ann Rev Biochem 65:801-847.
9. Dahlmann, Ruppert T, Kloetzel PM, Kuehn L. 2001. Subtypes of 20S proteasomes from skeletal muscle. Biochimie 83:295-299.
10. Daun C, Johansson M, Onning G, Akesson B. 2001. Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype. Food Chem 73:313- 319.
11. Demeyer DI, Raemakers M, Rizzo A, Holck A, De Smedt A, Ten Brink B, Hagen B, Montel C, Zanardi E, Murbrek E, Leroy F, Vanderdriessche F, Lorentsen K, Venema K, Sunesen L, Stahnke L, De Vuyst L, Talon R, Chizzolini R, Eerola S. 2000. Control of bioflavor and safety in fermented sausages: First results of a European project. Food Research Int 33: 171-180.
12. Demeyer DI, Toldrá F. 2004. Fermentation. In: W Jensen, C Devine, M Dikemann, editors, Encyclopedia of Meat Sciences, pp. 467-474. London: Elsevier Science, Ltd.
13. Dransfield, E, Jones RCD, MacFie HJH. 1980-81. Quantifying changes in tenderness during storage of beef meat. Meat Sci 5:131-137.
14. Etherington DJ. 1984. The contribution of proteolytic enzymes to postmortem changes in muscle. J Anim Sci 59:1644-1650.
15. Etherington DJ. 1987. Conditioning of meat factors influencing protease activity. In: A Romita, C Valin, AATaylor, editors Accelerated Processing of Meat, pp. 21-28. London: Elsevier Applied Sci.
16. Fielding CJ, Fielding PE. 1980. Characteristics of triacylglycerol and partial acylglycerol hydrolysis by human plasma lipoprotein lipase. Biochim Biophys Acta 620:440-446.
17. Flores J, Toldrá F. 1993. Curing: Processes and applications. In: R MacCrae, R Robinson, M Sadle, G Fullerlove, editors, Encyclopedia of Food Science, Food Technology and Nutrition, pp.1277-1282. London: Academic Press.
18. Flores M, Alasnier C, Aristoy MC, Navarro JL, Gandemer G, Toldrá F. 1996. Activity of aminopeptidase and lipolytic enzymes in five skeletal muscles with various oxidative patterns. J Sci Food Agric 70:127- 130.
19. Flores M, Spanier AM, Toldrá F. 1998. Flavour analysis of dry-cured ham. In: F Shahidi, editor, Flavor of Meat, Meat Products and Seafoods, pp. 320-341.
20. Fowler SD, Brown WJ. 1984. Lysosomal acid lipase. In: B Borgström, HL Brockman, editors, Lipases, pp. 329-364. London: Elsevier Science Pub.
21. Goll DE, Otsuka Y, Nagainis PA, Shannon JD, Sathe SK, Mugurama M. 1983. Role of muscle proteinases in maintenance of muscle integrity and mass. J Food Biochem 7:137-177.
22. Goransson A, Flores M, Josell A, Ferrer JM, Trelis MA, Toldrá F. 2002. Effect of electrical stimulation on the activity of muscle exoproteases during beef ageing. Food Sci Tech Int 8:285-289.
23. Grossman S, Bergman M, Sklan D. 1988. Lipoxygenase in chicken muscle. J Agric Food Chem 36:1268- 1270.
24. Hierro E, de la Hoz L, Ordoñez JA. 1997. Contribution of microbial and meat endogenous enzymes to the lipolysis of dry fermented sausages. J Agric Food Chem 45:2989-2995.
25. Imanaka T, Yamaguchi M, Ahkuma S, Takano 1985. Positional specifity of lysosomal acide lipase opurified from rabbit liver. J Biochem 98:927-931
26. Klement JT, Cassens RG, Fennema OW. 1974. The effect of bacterial fermentation on protein solubility in a sausage model system. J Food Sci 39:833-835.
27. Koohmaraie M. 1994. Muscle proteinases and meat ageing. Meat Sci 36:93-104.
28. Koohmaraie M., Seideman SC, Schollmeyer JE, Dutson TR, Grouse JD. 1987. Effect of postmortem storage on Ca2_ Dependent proteases, their inhibitor and myofibril fragmentation. Meat Sci 19:187-196.
29. Ludemann V, Pose G, Pollio ML, Segura J. 2004. Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinian salami. Int J Food Microbiol 96:13-18.
30. Marczy JS, Simon ML, Mozsik L, Szajani B. 1995. Comparative study on the lipoxygenase activities of some soybean cultivars. J Agric Food Chem 43:313- 315.
31. Martin L, Córdoba JJ, Ventanas J, Antequera T. 1999. Changes in intramuscular lipids during ripening of Iberian dry-cured ham. Meat Sci 51:129-134.
32. Matsukura U, Okitani A, Nishimura T, Katoh H. 1981. Mode of degradation of myofibrillar proteins by an endogenous protease, cathepsin L. Biochim Biophys Acta 662:41-47.
33. McDonald JK, Barrett AJ. (eds.) 1986. Mammalian proteases. A glossary and bibliography. Vol 2. Exopeptidases. London: Academic Press.
34. Mikami M, Whiting AH, Taylor MAJ, Maciewicz RA, Etherington DJ. 1987. Degradation of myofibrils from rabbit, chicken and beef by cathepsin L and lysosomal lysates. Meat Sci 21:81-87.
35. Miller CH, Parce JW, Sisson P, Waite M. 1981. Specificity of lipoprotein lipase and hepatic lipase towrds monoacylglycerols varying in the acyl composition. Biochim Biophys Acta 665:385-392.
36. Molly K, Demeyer DI, Johansson G, Raemaekers M, Ghistelinck M, Geenen I. 1997. The importance of meat enzymes in ripening and flavor generation in dry fermented sausages. First results of a European project. Food Chem 54:539-545.
37. Monin G, Marinova P, Talmant A, Martin JF, Cornet M, Lanore D, Grasso F. 1997. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique. Meat Sci 47:29-47.
38. Montel MC, Talon R, Berdague JL, Cantonnet M. 1993. Effects of starter cultures on the biochemical characteristics of French drysausages. Meat Sci 35:229-240.
39. Motilva MJ, Toldrá F. 1993. Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity. Z Lebensm Unters Forsch 196:228-231.
40. Motilva MJ, Toldrá F, Aristoy MC, Flores J. 1993a. Subcutaneous adipose tissue lipolysis in the processing of dry-cured ham. J Food Biochem 16:323-335.
41. Motilva MJ, Toldrá F, Flores J. 1992. Assay of lipase and esterase activities in fresh pork meat and drycured ham. Z Lebensm Unters Forsch 195:446-450.
42. Motilva MJ, Toldrá F, Nieto P, Flores J. 1993b. Muscle lipolysis phenomena in the processing of dry-cured ham. Food Chem 48:121-125.
43. Navarro JL, Nadal MI, Izquierdo L, Flores J. 1997. Lipolysis in dry cured sausages as affected by processing conditions. Meat Sci 45:161-168.
44. Negre AE, Salvayre RS, Dagan A, Gatt S. 1985. New fluorimetric assay of lysosomal acid lipase and its application to the diagnosis of Wolman and cholesteryl ester storage diseases. Clin Chim Acta 149:81- 88.
45. Okitani A, Nishimura T, Kato H. 1981. Characterization of hydrolase H, a new muscle protease possesing aminoendopeptidase activity. Eur J Biochem 115:269-274.
46. Ordoñez JA, Hierro EM, Bruna JM, de la Hoz L. 1999. Changes in the components of dry-fermented sausages during ripening. Crit Rev Food Sci Nutr 39: 329-367.
47. Ouali A. 1991. Sensory quality of meat as affected by muscle biochemistry and modern technologies. In: LO Fiems, BG Cottyn, DI Demeyer, editors, Animal Biotechnology and the Quality of Meat Production, pp. 85-105. Amsterdam, The Netherlands: Elsevier Science Pub, BV.
48. Rosell CM, Toldrá F. 1996. Effect of curing agents on m-calpain activity throughout the curing process. Z Lebensm Unters Forchs 203:320-325.
49. Sanz Y, Sentandreu MA, Toldrá F. 2002. Role of muscle and bacterial exopeptidases in meat fermentation. In: F Toldrá, editor, Research Advances in the Quality of Meat and Meat Products, pp. 143-155. Trivandrum (India): Research Signpost.
50. Schwartz WN, Bird JWC. 1977. Degradation of myofibrillar proteins by cathepsins B and D. Biochem J 167:811-820.
51. Sentandreu MA, Coulis G, Ouali A. 2003. Role of muscle endopeptidases and their inhibitors in meat tenderness. Trends Food Sci Technol 13:398-419.
52. Sentandreu MA, Toldrá F. 2002. Dipeptidylpeptidase activities along the processing of Serrano dry-cured ham. Eur Food Res Technol 213:83-87
53. Shahidi F. 1998a. Assesment of lipid oxidation and offflavour development in meat, meat products and seafoods. In: F Shahidi, editor, Flavor of Meat, Meat Products and Seafoods, pp. 373-394. London: Blackie Academic and Professional.
54. Shahidi F. 1998b. Flavour of muscle foods-An overview. In: F. Shahidi, editor, Flavor of Meat, Meat Products and Seafoods, pp. 1-4. London: Blackie Academic and Professional.
55. Smith LC, Pownall HJ. 1984. Lipoprotein lipase. In: B Borgström, HL Brockman, Lipases, pp. 263-305. London: Elsevier, Science Pub.
56. Stahnke LH. 2002. Flavour formation in fermented sausage. In: F Toldrá, editor, Research Advances in the Quality of Meat and Meat Products, pp. 193- 223. Trivandrum (India): Research Signpost.
57. Sunesena LO, Stahnke LH. 2004. Mould starter cultures for dry sausages-Selection, application and effects. Meat Sci 65:935-948.
58. Talon R, Leroy-Sétrin S, Fadda S. 2002. Bacterial starters involved in the quality of fermented meat products. In: F Toldrá, editor, Research Advances in the Quality of Meat and Meat Products, pp. 175-191. Trivandrum (India): Research Signpost.
59. Talon R, Walter D, Chartier S, Barriere C, Montel MC. 1999. Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci. Int J Food Microbiol. 52:47-56.
60. Tichivagana JZ, Morrisey PA. 1985. Metmyoglobin and inorganic metals as prooxidants in raw and cooked muscle systems. Meat Sci 15:107-116.
61. Tjener K, Stahnke LH, Andersen L, Martinussen J. 2004. Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time. Meat Sci 67:447-452.
62. Toldrá F. 1992. The enzymology of dry-curing of meat products. In: FJM Smulders, F Toldrá, J Flores, M Prieto, editors, New Technologies for Meat and Meat Products, pp. 209-231. Nijmegen (The Netherlands): Audet.
63. Toldrá F. 1998. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Sci 49:s101-s110.
64. Toldrá F. 2002. Dry-Cured Meat Products, pp. 1-238. Trumbull, Connecticut: Food and Nutrition Press.
65. Toldrá F. 2004a. Dry-cured ham. In: YH Hui, LM Goddik, J Josephsen, PS Stanfield, AS Hansen, WK Nip, F Toldrá, editors, Handbook of Food and Beverage Fermentation Technology, pp. 369-384. New York: Marcel Dekker, Inc.
66. Toldrá F. 2004b. Curing: Dry. In: W Jensen, C Devine, M Dikemann, editors, Encyclopedia of Meat Sciences, pp. 360-365. London: Elsevier Science, Ltd.
67. Toldrá F, Flores M. 1998. The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham. CRC Crit Rev Food Sci Nutr 38:331-352.
68. Toldrá F, Gavara G, Lagarón JM. 2004. Packaging and quality control. In: YH Hui, LM Goddik, J Josephsen, PS Stanfield, AS Hansen, WK Nip, F Toldrá, editors, Handbook of Food and Beverage Fermentation Technology, pp. 445-458. New York: Marcel Dekker, Inc.
69. Toldrá F, Rico E, Flores J. 1992. Activities of pork muscle proteases in cured meats. Biochimie 74:291-296.
70. Toldrá F, 1993. Cathepsin B, D, H and L activity in the processing of dry-cured-ham. J Sci Food Agric 62: 157-161.
71. Toldrá F, Sanz Y, Flores M. 2001. Meat fermentation technology. In: YH Hui, WK Nip, RW Rogers, OA Young, editors, Meat Science and Applications pp. 537-561. New York: Marcel Dekker, Inc.
72. Tornqvist H, Nilsson-Ehle P, Belfrage P. 1978. Enzymes catalyzing the hydrolysis of long-chain monoacylglycerols in rat adipose tissue. Biochim Biophys Acta 530:474-486.
73. Valin C, Ouali A. 1992. Proteolytic muscle enzymes and postmortem meat tenderisation. In: FJM Smulders, F Toldrá, J Flores, M Prieto, editors, New Technologies for Meat and Meat Products, pp. 163- 179. Nijmegen (The Netherlands): Audet.
74. Vestergaard CS, Schivazzappa C, Virgili R. 2000. Lipolysis in dry-curedhammaturation.MeatSci 55:1-5.
75. Yamamoto S. 1992. Mammalian lipoxygenases: Molecular structures and functions. Biochim Biophys Acta 1128:117-131.
76. Yates LD, Dutson TR, Caldwell J, Carpenter ZL. 1983. Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins. Meat Sci 9: 157-179.
77. Young JF, Rosenvold K, Stagsted J, Steffensen CL, Nielsen JH, Andersen HJ. 2003. Significance of preslaughter stress and different tissue PUFA levels on the oxidative status and stability of porcine muscle and meat. J Agric Food Chem 51:6877-6881.
78. Zeece MG, Katoh K. 1989. Cathepsin D and its effects on myofibrillar proteins: A review. J Food Biochem. 13: 157-161.