Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls.

Bolumar, Tomas; Bindrich, Utte; Toepfl, Stefan; Toldrá, Fidel; Heinz, Volker

Bolumar, Tomas; Bindrich, Utte; Toepfl, Stefan; Toldrá, Fidel; Heinz, Volker.

Afiliação

Bolumar T; Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany. Electronic address: tbolumar@hotmail.com.
Bindrich U; Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.
Toepfl S; Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.
Toldrá F; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Heinz V; Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.

Meat Sci ; 98(4): 759-65, 2014 Dec.

Article em En | MEDLINE | ID: mdl-25117876

Assuntos

Catepsinas/metabolismo; Ondas de Choque de Alta Energia; Carne/análise; Músculo Esquelético/ultraestrutura; Peptídeo Hidrolases/metabolismo; Animais; Bovinos; Masculino; Estresse Mecânico

Palavras-chave

Cathepsin activity; Hydrodynamic pressure processing; Meat tenderisation; Muscle microstructure; Peptidase activity; Shockwave

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Peptídeo Hidrolases / Catepsinas / Músculo Esquelético / Ondas de Choque de Alta Energia / Carne Limite: Animals Idioma: En Ano de publicação: 2014 Tipo de documento: Article

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