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Introduction to Biotechnology:

In meat, such as beef, pork, or poultry, kept in a gutted state (intestines and organs), proteases present in tissue are called cathepsins. Temperatures and the times these products are kept before use are not that extensive
proteolysis may occur. Therefore, while there may be some tissue fragility there is no extensive breakdown during holding, which may actually be due to proteolysis weaving.

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In fish, proteolytic enzymes are much more active than in meat. Although fish is kept gutted on ice or under refrigeration, may be sufficient proteolysis causing tissue softening over several days. In fish kept in a circle
(non-viscerated), proteolysis is accelerated due to a concentrated source of enzymes present in the blind tubules (pyloric ceca) attached to the intestines.

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The current accepted practice is cooking lobsters from the live state. Other crustaceans (shrimp and crab) are also subject to the enzyme proteolysis, although not usually extensive in shrimp, especially when it comes to the head portion (cephalothorax) being removed shortly after the shrimp are caught.

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When there is such a lobster after cooking the flesh will be soft and crumbly (short meat) and the tail part will be
dissolved, leaving only this part intact. For this reason, lobsters should never keep long after death before cooking.

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