Abstract
CATHEPTIC activity towards proteins has been found in extracts of kidney, spleen, liver, lung, muscle, brain and erythrocytes1–5; therefore, the cathepsins may be considered to be part of the general enzymatic apparatus of animal cells. The action of the cathepsins is evident during the autolysis of animal tissues at acid pH. Recently, considerable interest has been shown in the catheptic activity of beef and chicken muscle because of their suggested role in meat tenderization, preservation and flavour6–10.
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BERMAN, M., KOTULA, A. Relationship between Age and Haemoglobin-splitting Activity in Chicken Muscle. Nature 210, 1271–1272 (1966). https://doi.org/10.1038/2101271b0
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DOI: https://doi.org/10.1038/2101271b0
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