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- Title
Métodos de ablandamiento de la carne y su efecto sobre la textura.
- Authors
Pérez-Chabela, María de Lourdes; Totosaus, Alfonso
- Abstract
A determinant factor in meat quality and price is meat softness, depending on muscle type and the position of the muscles in the carcass. Because there are meat cuts that cannot achieve a desirable softness due to their anatomical position, different softening or tenderness techniques have been employed, which can be mechanical, electric, chemical, or enzymatic, and within these, there are applied and emergent. The mechanical techniques only affect the structural meat quality, and the electrical, chemical, or enzymatic have the particularity to reactivate the in situ enzymatic systems, in charge of the meat softening during the muscle to meat conversion.
- Subjects
MEAT cuts; MEAT quality; PRICES; CATHEPSINS; ERECTOR spinae muscles; MEAT; CASPASES
- Publication
Nacameh, 2022, Vol 16, Issue 2, p61
- ISSN
2007-0373
- Publication type
Article
- DOI
10.24275/uam/izt/dcbs/nacameh/2022v16n2/Perez