The tenderising effect of a muscle proteinase on beef

This is the authors' abstract. We don't add key points for this paper.

Freeze‐dried beef has been reconstituted in a solution of a Ca2+ activated muscle proteinase. After storing the reconstituted meat for 5 days, the Z‐lines of the myofibrils had disintegrated and the meat, when cooked, became appreciably tender as determined by a tenderometer. Since control samples, without added proteinase, did not become as tender as the enzyme‐treated samples it was concluded that this proteinase acts as a meat tenderiser.