title: Heat-induced tenderisation of meat by endogenous carboxyl proteases.
abstract: The rôle of carboxyl proteases in tenderising meat was investigated by injecting the inhibitors, pepstatin and EPNP, into pre-rigor muscle. The increase in shear force values induced by these inhibitors provided a minimum estimate of the extent to which endogenous carboxyl proteases normally tenderise meat at 60°C. Gel electrophoresis showed that connectin was hydrolysed to a greater extent than other muscle proteins at this temperature and that breakdown of connectin was inhibited by pepstatin and EPNP. Thus it is likely that, when intact, connectin may contribute to the strength of cooked meat.
authors: CSIRO Meat Research Laboratory, PO Box 12, Cannon Hill 4170, Queensland, Australia.
authors: N L
authors: NL
authors: King
authors: P V
authors: PV
authors: Harris