Jiang S T
Department of Food Science, National Taiwan Ocean University, Keelung, ROC.
Proc Natl Sci Counc Repub China B. 1998 Jul;22(3):97-107.
The exact mechanisms involved in the postmortem meat tenderization process and the nature of changes associated with improvement in tenderness are complex and not fully understood. Based on the relevant evidence thus far obtained, the focus of this review is on clarifying the factors affecting meat tenderness, particularly the toughening and tenderness phases, possible endogenous proteinases involved in meat tenderization and how these proteinases contribute to meat tenderization. Of the different biochemical and ultrastructural changes occurring in the meat tenderization process, myofibril disruption at the Z-disk and contractile proteins are discussed in detail. This myofibril disruption can perhaps be ascribed to the synergistic action of calcium-dependent proteinases (both mu- and m-calpains) and lysosomal proteinases, especially the cathepsins B and L.
死后肉嫩化过程所涉及的确切机制以及与嫩度改善相关的变化性质很复杂，尚未完全了解。基于目前获得的相关证据，本综述的重点是阐明影响肉嫩度的因素，特别是硬化和嫩化阶段、肉嫩化过程中可能涉及的内源性蛋白酶以及这些蛋白酶如何促进肉的嫩化。在肉嫩化过程中发生的不同生化和超微结构变化中，详细讨论了Z盘处的肌原纤维破坏和收缩蛋白。这种肌原纤维破坏可能归因于钙依赖性蛋白酶（μ-钙蛋白酶和m-钙蛋白酶）和溶酶体蛋白酶，尤其是组织蛋白酶B和L的协同作用。
