The effect of catheptic enzymes on chilled bovine muscle

the toughening of meat which has been caused by cold shortening prior to the onset of rigor is of significant commercial importance. Various studies have shown that catheptic enzymes produce degradative changes to meat which are very similar to those which occur during the natural aging process and which lead to a more tender meat product. Because of the tenderizing action of cathepsins, this study was undertaken to determine what effect these enzymes had on the cold shortening process of bovine sternomandibulatis muscle. Samples which were cold shortened for 24 or 72 hrs were soaked in either a control solution or one containing catheptic enzymes. Microstructural observations and measurement of sarcomere length by laser diffraction, transmission and scanning electron microscopy, indicated that enzyme treatment hastened the change from rigor to aged muscle.