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Enzymes in Meat Systems

Enzymes themselves are proteins or groups of proteins that act as biochemical catalysts for specific reactions. They generally speed a reaction between substances without themselves being consumed in the process. Enzymes are used in food processing sys tems in many capacities. Within meat systems two actions predominate: anabolic, building larger molecules from smaller components, and catabolic, degrading larger molecules into smaller molecules. This catabolic group includes classes of enzymes that contain calpains, cathepsin B, and some caspases, enzymes that are naturally found in muscle and are present as a part of the normal control mechanisms associated with muscle growth, development, repair, and turnover, and have been shown to influence tenderness postmortem. The anabolic forces would include the various transglutami-nase activities, an example being the action of transglutaminase within the blood clot ting mechanism. To mimic these natural catabolic...

Keywords

Meat Product Sodium Caseinate Meat System Meat Tenderization Sodium Metabi Sulfite 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science + Business Media, LLC 2009

Authors and Affiliations

  • C. Tony Payne
    • 1
  1. 1.Global Meat ApplicationsArcher Daniels Midland CompanyDecaturUSA

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