Which enzyme in meat is responsible for increase in tenderness during aging ?
Cathepsins
Cathepsins option is correct.
Post-mortem tenderisation of meat during aging is driven by endogenous proteolytic enzymes that break down the myofibrillar and connective tissue proteins responsible for toughness. The two enzyme systems responsible are the calcium-activated calpains and the lysosomal cathepsins.
Cathepsins (cathepsin B, D, L and H) are aspartic and cysteine proteases released from lysosomes during the pH drop after slaughter; they hydrolyse actin, myosin, titin and collagen, softening the muscle fibre matrix and increasing tenderness during the aging period.
Lipases act on triglycerides (flavour development, not tenderness), amylases hydrolyse starch and are irrelevant in muscle tissue, and lysozymes break bacterial peptidoglycan and play no role in meat tenderisation.
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Important Questions from Mixed Topic (MH-SET)
.................... is a client server application that identifies each host on the internet with a unique user-friendly name.
Every OS has a ................ or .......... which primarily resides in the main memory of the computer to perform some of the basic functions of the OS.
(i) Kernel
(ii) Interface
(iii) Nucleus
(iv) Compiler
Codes:
Which of the following are referred to as low level language?
(i) Machine language
(ii) Assembly language
(iii) High level language
(iv) Natural language
Codes:
Match the following:
List I List II (a) New York Public Library (i) Shelv AR (b) Miami University Augmented Research Group (ii) Smart library (c) Oula University Library (iii) Wolf Walk (d) North Carolina State University (iv) Find the future Codes:
Which part of the QR code represents the encoded data?
