Effect of prerigor lactic acid treatment on lysosomal enzyme release in bovine muscle

An improved method for isolating intact lysosomes from beef muscle is presented, using an unspecific bacterial protease (nagarse, 50 μg ml−1) prior to homogenisation. Nagarse treatment resulted in 100% increased cathepsin B+L activities in the membrane fraction (subcellular fraction containing lysosomes). By using this method the subcellular distribution of lysosomal enzymes, as affected by parameters related to meat marination, was investigated in beef muscle. Different prerigor lactic acid treatments were performed in a muscle homogenate, in a muscle mince finely cut with scissors, and in whole muscle. The effect of lower pH on the level of free (not bound) enzyme activities was dependent on muscle integrity. Lowering pH in the muscle homogenate from 7.2 to 5.0 shifted the majority of cathepsin B+L and β‐glucuronidase activities from the membrane fraction into the myofibrillar fraction. In contrast, decreased pH of the muscle mince increased enzyme activities in the soluble fraction (P