Por: Cortes duros de carne: guiso tradicional, en olla rápida y al vacío «...
[...] temas, pone en duda este efecto —véanse los comentarios en su reciente entrada sobre el color de la carne cocinada al vacío y estos gráficos sobre colagenasas y [...]
View ArticlePor: Orges
Gracias Enrique, por el comentario y por las citas en tu magnífico blog Saludos
View ArticlePor: Douglas Baldwin
Hello. I apologize for posting in English but I don’t read or speak Spanish. It seems that I wasn’t clear in my comments that are referenced above. I have, of course, read Laakkonen et al. (1970) and...
View ArticlePor: Orges
Thank you very much for your comment, Douglas. I’m so sorry I haven’t got time just now for this very interesting discussion. Only two very brief points: 1.- I do not recommend rapid aging at 37ºC (nor...
View ArticlePor: Douglas Baldwin
No worries, I’m very busy trying to get two (math) journal articles out in the next few weeks and don’t really have any time to talk enzymes either :-). As to your two brief points: (1) I’m very glad...
View ArticlePor: Orges
Here I’m again. Douglas, I’m really sorry for this misunderstanding. If after reading my words someone concluded that rapid aging at temperatures between 25-45ºC is a good option, it is because he read...
View ArticlePor: Douglas Baldwin
I look forward to seeing the results of your experiments. I’m the first to admit that I don’t know what portion of the tenderizing below 60 °C is from enzymic activity. I suspect that the answer is...
View ArticlePor: Gourmetólogo
Hi there, I’m not an expert in collagen or collagenases but if I remember right from my university times, collagenases (there are many types) are metaloproteinases which breakdown collagen into...
View ArticlePor: Orges
Thanks Douglas and Andrés. It could be that heating makes collagen more susceptible to collagenase activity, but at the same time, collagenase activity will most likely disappear as a consequence of...
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