Proteolysis in the storage of beef

Abstract The method of N‐terminal analysis has been applied to the protein fractions of beef to detect proteolysis on storage at low or high temperature. Parallel studies have been made on the histology, non‐protein nitrogen and free amino‐acids, and on the extractability and electrophoresis of the structural proteins. While definite small increases in free amino‐acids occur, increases in N‐terminal groups were negligible. Other results give no evidence of proteolysis. It is concluded that proteolysis is not a significant factor in the tenderising of beef by ageing.