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Investigation on Autolytic Processes and Microstructural Changes in Red Deer Meat

Investigation on Autolytic Processes and Microstructural Changes in Red Deer Meat

Leila A. Kaimbayeva1,*, Elena S. Malysheva2, Rashit Kazikhanov3 and Saule R. Kazikhanova4

1Department of Chemistry and Chemical Technologies, North Kazakhstan State University, Petropavlovsk, Republic of Kazakhstan
2Barnaul Veterinary Department of the Altai Region State Veterinary Service, Barnaul, Russian Federation
3Department of Production Technology and Processing of Livestock, Saken Seifullin Kazakh Agrotechnical University, Astana, Republic of Kazakhstan
4Department of Hunting and Fisheries, Saken Seifullin Kazakh Agrotechnical University, Astana, Republic of Kazakhstan

*      Corresponding author: dr.kaim2017@yandex.ua

 

Fig. 1.

Correlation of proteolytic activity of cathepsin D in the muscular fibers of red deer meat with regards to the length of autolysis.

Fig. 2.

Correlation of proteolytic activity of calpain in the muscular fibers of red deer meat with regards to the length of autolysis.

Pakistan Journal of Zoology

August

Vol. 50, Iss. 4, Pages 1199-1600

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