During aging, the most likely chemical changes that occur in meat to regain tenderness are proteolysis and enzymatic activity.
Proteolysis is a key chemical change that takes place during the aging process of meat. Proteins, particularly collagen and elastin, undergo enzymatic breakdown, resulting in the tenderization of meat. Enzymes naturally present in meat, such as calpains and cathepsins, are activated during aging and target the connective tissues, breaking down the collagen into softer gelatin.
Additionally, the activity of these enzymes increases during aging, leading to further breakdown of proteins and improvement in meat tenderness. This process is often referred to as enzymatic tenderization. The breakdown of proteins and connective tissues in meat during aging contributes to a more tender texture and enhances the overall eating experience.
Learn more about tenderization processes here: brainly.com/question/32601247
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