Liha töötlemine
aging tenderization of meat. (Etherington 1984; Etherington et al. 1987,
1990; Prates 2002; Sentandreu et al. 2002; Li
et al. 2008). Inhibition of cathepsins B and
Enzyme Systems L, however, does not prevent tenderization
(Hopkins and Thompson 2001). Cathepsin B
Skeletal muscle contains numerous enzymes
degrades myosin, and actin to a lesser extent,
that drive various metabolic pathways in the
while cathepsin D degrades both actin and
living tissue. Many of these enzyme systems
myosin into small peptide fragments.
are thought to remain active in postmortem
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