What enzyme in meat causes it to go off?!
Answers:
Best Answer - Chosen by Voters
>What does "go off" mean? I don't understand this question at all...it's left me clueless.
Bacteria usually cause far more deterioration than enyzmes during meat spoilage, and those bacteria can be picked up from virtually anything or anyone, or may be present in the meat already.
Enzymes in meat do play a part, but the process is much slower. Here are the main ones:
Lipases break fat down into glycerol and free fatty acids, which speed up rancidity.
Proteases break down proteins into peptides and free amino acids, tenderising the meat eventually to the point of decomposition.
Collagenases can soften collagen and break down connective tissue.
Catalase makes meat go rancid after a time, but is stopped by cooking.
Phosphatase can cause degradation of the phosphates within meat.
http://pagerankstudio.com/Blog/2010/04/e…
yes its the bacteria that cause a bad odor and can affect texture. The specific enzymes are most likely proteases which breakdown proteins. There are enzymes in meat that will breakdown fibers called cathespins. They are used in aging steaks etc.
PhD Food Chemistry and Nutrition
are you sure its an enzyme because its the bacteria in the meat that makes it goes off.
