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Engineering Tendon Assembloids to Probe Cellular Crosstalk in Disease and Repair

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Tenderness--an enzymatic view.

Caroline M Kemp¹, Paul L Sensky, Ronald G Bardsley

¹Roman L. Hruska US Meat Animal Research Center, USDA, ARS, Clay Center, Nebraska 68933-0166, USA.

|April 9, 2010

Summary

This summary is machine-generated.

Meat toughness, a major quality issue, is influenced by protein breakdown. This study reviews endogenous proteolytic enzymes and their role in post-mortem muscle proteolysis, impacting meat tenderness.

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The Determination of Protease Specificity in Mouse Tissue Extracts by MALDI-TOF Mass Spectrometry: Manipulating PH to Cause Specificity Changes

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Published on: May 25, 2018

Area of Science:

Meat science
Biochemistry
Food quality

Background:

Meat toughness significantly impacts consumer acceptability.
Factors like connective tissue, fat, and sarcomere length affect meat texture.
Post-mortem proteolysis of muscle proteins is a critical determinant of meat tenderness.

Purpose of the Study:

To identify endogenous proteolytic enzyme systems involved in post-mortem muscle proteolysis.
To evaluate the experimental evidence supporting the role of these enzymes in meat tenderization.

Main Methods:

Literature review of endogenous proteolytic enzyme systems in muscle.
Analysis of experimental data on post-mortem proteolysis and meat tenderness.

Main Results:

Several endogenous enzyme systems, including calpains and caspases, are implicated in post-mortem proteolysis.
Evidence supports the significant role of proteolysis in determining ultimate meat tenderness.
Specific protein targets and their degradation patterns are discussed.

Conclusions:

Endogenous proteolytic enzymes play a crucial role in post-mortem muscle changes affecting meat tenderness.
Understanding these systems offers potential strategies for improving meat quality.