Meat and meat products as a source of bioactive peptides
Meat is a high protein content food, with great nutritional and biological value. Meat protein hydrolysis begins with the muscle to meat conversion, during meat ageing. After slaughter, endogen enzymes are responsible of meat softening since myofibrillar anchorage proteins are degraded. Protein hydr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2016-12-01
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| Series: | Nacameh |
| Subjects: | |
| Online Access: | http://cbs.izt.uam.mx/nacameh/v10n2/Nacameh_v10n2p49_Totosaus&Ariza.pdf |