The Use of Proteolytic Activity to Evaluate Meat Tenderising Agents

Glyn Hobbs and Ismini Nakouti

International Journal of Sciences, 2014, vol. 3, issue 01, 61-63

Abstract: Tenderness is considered to be the most important meat characteristic. Currently common methods of evaluating meat tenderisation include scanning calorimetry, texture profile analysis and WBSF measurements. Here we report the use of a scientific tool based upon a colourimetric protease assay to screen natural products as tenderising agents.

Keywords: Meat tenderisation; marinades; proteolytic activity; azocasein (search for similar items in EconPapers)
Date: 2014
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