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The Contribution of Proteolytic Enzymes to Postmortem Changes in Muscle¹

Meat Research Institute^,3, Langford, Bristol BS18 7DY, UK

Abstract

Early events in the conditioning of meat indicate that postrigor softening is caused by proteolytic weakening of the Z-line. This can be accomplished by several different enzymes, although it now seems likely that the Ca-activated neutral proteinase could act preferentially at this site in the first instance. There is normally a delay in the release of cathepsins from the muscle lysosomes, but these could promote further disruption of the myofibrils at the limit pH. These enzymes subsequently diffuse out of the cell and cause weakening of the connective tissues. Electrical stimulation will advance the onset of rigor and hasten the action of the lysosomal cathepsins while the carcass is still warm. The use of exogenous enzymes to augment the action of the muscle proteinases is discussed.

¹ Paper presented at the symposium on "Red Meat Production and Processing Systems for the 21st Century" at the 75th Annu. Meet. of the Amer. Soc. of Anim. Sci., Washington State Univ., Pullman, July 29, 1983.

² The author wishes to thank Dr. I. F. Penny for many helpful suggestions during the preparation of this manuscript.

³ Enzymology Section, Muscle Biology Division.