Baohua Kong
Abstract
The improvement in meat tenderness during post storage of carcasses were mainly caused by calpain. The main content of this paper were: the mechanism of tenderness of calpain,tenderness modeling of post mortem,effect of calcium chloride on the tenderness and influencing factor of calpain activity.
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The improvement in meat tenderness during post storage of carcasses were mainly caused by calpain. The main content of this paper were: the mechanism of tenderness of calpain,tenderness modeling of post mortem,effect of calcium chloride on the tenderness and influencing factor of calpain activity.
Key concepts: Tenderness, Calpain, Meat tenderness, Calcium, Food science, Chemistry, Biochemistry, Medicine