Meat Science

DISINTEGRATION OF STRUCTURE DUE TO PROTEOLYTIC ENZYMES

• Several autolytic lysosomal enzymes called cathepsins, which remain inactive in a living muscle tissue, are activated as the muscle pH declines.
• These enzymes initiate the disintegration of muscle protein structure into smaller peptides and amino acids .
• In fact, catheptic enzymes are capable of breaking down even collagenous connective tissue of the muscle and cause tenderisation of meat during aging.