Teorie dotyczące naturalnych procesów kruszenia mięsa po uboju

• Autorzy: Florek M. , Domaradzki P. , Litwinczuk Z.

Warianty tytułu

EN

Theories concerning natural tenderization processes in post mortem meat

• Języki publikacji: PL

Abstrakty

PL

Spośród różnych właściwości mięsa wpływających na jego jakość, dla konsumenta najważniejsza jest kruchość. W czasie pośmiertnej konwersji mięśni do mięsa zachodzi złożony proces tenderyzacji. Od dawna mechanizm tenderyzacji mięsa był przedmiotem szczególnego zainteresowania badaczy z tego obszaru wiedzy. Pomimo intensywnych badań istota tych procesów nie została dokładnie poznana. W pracy przedstawiono główne teorie dotyczące mechanizmów tenderyzacji mięsa, zarówno nieenzymatyczne (wapniowa teoria kruszenia mięsa, wpływ ciśnienia osmotycznego), jak i enzymatyczne (procesy z udziałem proteolitycznych enzymów endogennych: kalpain i kalpastatyny, kaspaz, katepsyn, proteasomów, macierzy metaloproteaz). Wymienione enzymy prawdopodobnie uczestniczą w pośmiertnej proteolizie białek mięśniowych. Dokonano ponadto omówienia potencjalnych markerów z różnych szlaków metabolicznych, biorących udział w kształtowaniu kruchości mięsa post mortem.

EN

Of the various meat properties, which impact its quality, tenderness is the most important for the consumer. During the post mortem conversion of muscle to meat, a complex process of meat tenderization occurs. For a long time now, researchers in this field of science have been particularly interested in the mechanism of meat tenderization. Despite intensive studies, the crux of those processes is not thoroughly recognized. In the review paper, main theories are presented, which refer to the mechanisms of meat tenderization, both the non-enzymatic (calcium theory of meat tenderization, effect of osmotic pressure) and the enzymatic theories (processes including proteolytic endogenous enzymes: calpains and calpastatin, caspases, cathepsins, proteasomes, and matrix metalloproteases). The enzymes in question are likely to be engaged in the post mortem proteolysis of muscle proteins. Moreover, potential markers are discussed of different metabolic pathways that participate in developing the post mortem meat tenderness.

Słowa kluczowe

PL

mieso; jakosc miesa; tenderyzacja; uboj; kruchosc miesa; procesy enzymatyczne; proteoliza; apoptoza

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2016
• Tom: 23
• Numer: 2
• Opis fizyczny: s.34-48,tab.,bibliogr.

Twórcy

autor

Florek M.

• Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Wydział Biologii i Hodowli Zwierząt, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin

autor

Domaradzki P.

• Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Wydział Biologii i Hodowli Zwierząt, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin

autor

Litwinczuk Z.

• Katedra Hodowli i Ochrony Zasobów Genetycznych Bydła, Wydział Biologii i Hodowli Zwierząt, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin

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