Enzyme Activity Levels in Beef: Effect of Postmortem Aging and End‐point Cooking Temperature

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While it is known that meat flavor varies as a function of end‐point cooking temperature, storage time, and activity of endogenous hydrolytic enzymes, little is known about the interrelationship of these three factors with flavor. Several endogenous enzymes and proteins with potential involvement in meat flavor were investigated. The data indicate two main observations: (1) enzymes are redistributed to new intracellular compartments during postmortem aging. (2) enzyme activity is temperature dependent over the range examined (20‐80°C) with some enzymes such as cathepsins B & L retaining a high level of activity (>20% of that at 20°C) at temperatures above 70°C. Thus, the combined effect of postmortem aging and cooking, via enzyme redistribution and enzyme activity, respectively, influence the production of flavor compounds and precursors. Copyright © 1990, Wiley Blackwell. All rights reserved

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Journal of Food Science

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