Enzymes meat technology

Purslow, P.P. et al., Patterns of variation in enzyme activity and cytoskeletal proteolysis in muscle, in Congress Proceedings, Vol. 1,47th International Congress of Meat Science and Technology, Krakow, Meat and Fat Research Institute, Warszawa, 2001, p. 38. 

Mohr, V. (1980) Enzymes technology in the meat and fish industries. Process Biochem. 15(6), 18-21, 32. 

Muscle proteins have traditionally been grouped into three categories based on their solubility the sarcoplasmic proteins (consisting mainly of enzymes), myofibrillar proteins (actin, myosin, tropomyosin, troponin, etc.) and connective tissue (mainly collagen). The mixture of myosin, actin, tropomyosin, troponins and other myofibrillar proteins is called actomyosin (AM). Myofibrillar proteins contribute significantly to the technological properties of fish and meat [1-2,5-8]. 

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