Strategies to improve beef tenderness by activating calpain-2 earlier postmortem

Strategies to improve beef tenderness by activating calpain-2 earlier postmortem

Our objectives were to determine the effect of post rigor calcium chloride injection or freezing on 1) sarcoplasmic calcium concentration and calpain-2 activity of beef longissimus lumborum (LL) and semimembranosus (SM) steaks aged 1, 4, and 14days post-treatment and on 2) Warner-Bratzler shear forc...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Meat science 2018-01, Vol.135, p.36-41
Hauptverfasser: Colle, M.J., Nasados, J.A., Rogers, J.M., Kerby, D.M., Colle, M.M., Van Buren, J.B., Richard, R.P., Murdoch, G.K., Williams, C.J., Doumit, M.E.
Format: Artikel
Sprache:eng
Schlagworte:
Adolescent
Adult
Animals
Beef
CaCl2
Calcium
Calcium - analysis
Calcium Chloride - chemistry
Calpain - metabolism
Calpain - standards
Calpain-2
Cattle
Female
Freezing
Humans
Male
Middle Aged
Muscle, Skeletal - enzymology
Postmortem Changes
Red Meat - analysis
Taste
Tenderness
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Our objectives were to determine the effect of post rigor calcium chloride injection or freezing on 1) sarcoplasmic calcium concentration and calpain-2 activity of beef longissimus lumborum (LL) and semimembranosus (SM) steaks aged 1, 4, and 14days post-treatment and on 2) Warner-Bratzler shear force, water holding capacity, and consumer acceptability of LL and SM steaks aged 4 and 14days post-treatment. Free calcium levels in the calcium, frozen, and control steaks averaged 1256, 127, and 121μM for the LL and 1520, 120, and 111μM for the SM, respectively. Measurable LL native calpain-2 activity was lower in calcium and frozen steaks than control steaks (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2017.08.008