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Titolo:
Role of cysteine endopeptidases (EC 3.4.22) in rabbit meat tenderisation and some related changes
Autore:
Prates, JAM; Ribeiro, AMR; Correia, AAD;
Indirizzi:
Polo Univ Alto Ajuda, Fac Med Vet, CIISA, P-1300477 Lisbon, Portugal Polo Univ Alto Ajuda Lisbon Portugal P-1300477 -1300477 Lisbon, Portugal
Titolo Testata:
MEAT SCIENCE
fascicolo: 3, volume: 57, anno: 2001,
pagine: 283 - 290
SICI:
0309-1740(200103)57:3<283:ROCE(3>2.0.ZU;2-0
Fonte:
ISI
Lingua:
ENG
Soggetto:
SKELETAL-MUSCLE; POSTMORTEM TENDERIZATION; MYOFIBRILLAR PROTEINS; BEEF TENDERNESS; POST-MORTEM; DEGRADATION; RESOLUTION; STRENGTH; TISSUE;
Keywords:
cysteine endopeptidases; rabbit meat; meat tenderisation; 30 kDa fragment; myofibrillar fragmentation;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
47
Recensione:
Indirizzi per estratti:
Indirizzo: Prates, JAM Polo Univ Alto Ajuda, Fac Med Vet, CIISA, Rua Prof Cid dos Santos, P-1300477 Lisbon, Portugal Polo Univ Alto Ajuda Rua Prof Cid dos Santos Lisbon Portugal P-1300477
Citazione:
J.A.M. Prates et al., "Role of cysteine endopeptidases (EC 3.4.22) in rabbit meat tenderisation and some related changes", MEAT SCI, 57(3), 2001, pp. 283-290

Abstract

The role of endogenous cysteine endopeptidases (EC 3.4.22; calpains and cathepsins B, L and H) in rabbit (Oryctolagus cuniculus L.) meat tenderisation and some related changes (formation of the 30 kDa fragment and myofibrillar structure weakening), during ageing (9 days at + 4 degreesC), was studied for different types of muscle (I: IIB and IID). The results strongly suggest that cysteine peptidases, possibly calpains, play a major role in rabbit meat tenderisation, myofibrillar structure weakening and formation of the30 kDa fragment in type II muscles. Cathepsins B, L and H appear to have no role in these changes during rabbit meat ageing. The results also indicate that myofibrillar fragmentation and the contents of the 30 kDa fragment are good ageing indices for rabbit meat. Finally, it is suggested that the weakening of the myofibrillar structure, unlike the formation of the 30 kDa fragment, might be directly involved in rabbit meat tenderisation. (C) 2000Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/04/20 alle ore 20:17:08