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Role of muscle endopeptidases and their inhibitors in meat tenderness

✍ Scribed by M.A Sentandreu; G Coulis; A Ouali

Book ID: 117616839
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 386 KB
Volume: 13
Category: Article
ISSN: 0924-2244
DOI: 10.1016/s0924-2244(02)00188-7

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## Abstract The collagen of bovine striated muscle has been shown to be comprised of three genetically distinct types of collagen, the proportions of which vary from the tendon to the endomysium. Despite the variation in genetic type all three collagens are stabilised by lysine‐derived cross‐links.