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...
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| Veröffentlicht in: | Meat science 2018-01, Vol.135, p.36-41 |
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| creator | 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. |
| description | 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 |
| doi_str_mv | 10.1016/j.meatsci.2017.08.008 |
| format | Article |
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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<0.01), while SM native calpain-2 activity was lowest in calcium steaks and intermediate in frozen steaks (P<0.01). LL calcium steaks were more tender (P=0.04) than control steaks. In conclusion, calcium chloride injection and freezing activate calpain-2 earlier postmortem in both muscles and calcium injection improves LL tenderness.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2017.08.008</identifier><identifier>PMID: 28889033</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Meat science, 2018-01, Vol.135, p.36-41</ispartof><rights>2017 Elsevier Ltd</rights><rights>Copyright © 2017 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-636c60a9a9416f1f6524f56c8f34328673a83d5b552b30d56f7cae879960d8873</citedby><cites>FETCH-LOGICAL-c365t-636c60a9a9416f1f6524f56c8f34328673a83d5b552b30d56f7cae879960d8873</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174017308938$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28889033$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Colle, M.J.</creatorcontrib><creatorcontrib>Nasados, J.A.</creatorcontrib><creatorcontrib>Rogers, J.M.</creatorcontrib><creatorcontrib>Kerby, D.M.</creatorcontrib><creatorcontrib>Colle, M.M.</creatorcontrib><creatorcontrib>Van Buren, J.B.</creatorcontrib><creatorcontrib>Richard, R.P.</creatorcontrib><creatorcontrib>Murdoch, G.K.</creatorcontrib><creatorcontrib>Williams, C.J.</creatorcontrib><creatorcontrib>Doumit, M.E.</creatorcontrib><title>Strategies to improve beef tenderness by activating calpain-2 earlier postmortem</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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<0.01), while SM native calpain-2 activity was lowest in calcium steaks and intermediate in frozen steaks (P<0.01). LL calcium steaks were more tender (P=0.04) than control steaks. In conclusion, calcium chloride injection and freezing activate calpain-2 earlier postmortem in both muscles and calcium injection improves LL tenderness.</description><subject>Adolescent</subject><subject>Adult</subject><subject>Animals</subject><subject>Beef</subject><subject>CaCl2</subject><subject>Calcium</subject><subject>Calcium - analysis</subject><subject>Calcium Chloride - chemistry</subject><subject>Calpain - metabolism</subject><subject>Calpain - standards</subject><subject>Calpain-2</subject><subject>Cattle</subject><subject>Female</subject><subject>Freezing</subject><subject>Humans</subject><subject>Male</subject><subject>Middle Aged</subject><subject>Muscle, Skeletal - enzymology</subject><subject>Postmortem Changes</subject><subject>Red Meat - analysis</subject><subject>Taste</subject><subject>Tenderness</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMtO4zAUhi3EaChlHgHkJZuE4zi-ZIUQggEJCaQZ1pbjnFSucim2W4m3H1cts2V1Nv_5Lx8hlwxKBkzerMsRbYrOlxUwVYIuAfQJWTCteFEzrk_JAjg0BVM1nJHzGNcAwHilf5KzSmvdAOcL8vYnBZtw5THSNFM_bsK8Q9oi9jTh1GGYMEbaflLrkt_Z5KcVdXbYWD8VFUUbBo-BbuaYxjkkHC_Ij94OEX8d75K8Pz78vX8qXl5_P9_fvRSOS5EKyaWTYBvb1Ez2rJeiqnshne55nTtKxa3mnWiFqFoOnZC9cha1ahoJnc4bl-T64JsLf2wxJjP66HAY7ITzNhrWcKWElIplqThIXZhjDNibTfCjDZ-GgdnDNGtzhGn2MA1ok2Hmv6tjxLYdsfv_9UUvC24PAsxDd5mDyRY4Oex8QJdMN_tvIv4BzouIAQ</recordid><startdate>201801</startdate><enddate>201801</enddate><creator>Colle, M.J.</creator><creator>Nasados, J.A.</creator><creator>Rogers, J.M.</creator><creator>Kerby, D.M.</creator><creator>Colle, M.M.</creator><creator>Van Buren, J.B.</creator><creator>Richard, R.P.</creator><creator>Murdoch, G.K.</creator><creator>Williams, C.J.</creator><creator>Doumit, M.E.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201801</creationdate><title>Strategies to improve beef tenderness by activating calpain-2 earlier postmortem</title><author>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.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-636c60a9a9416f1f6524f56c8f34328673a83d5b552b30d56f7cae879960d8873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Adolescent</topic><topic>Adult</topic><topic>Animals</topic><topic>Beef</topic><topic>CaCl2</topic><topic>Calcium</topic><topic>Calcium - analysis</topic><topic>Calcium Chloride - chemistry</topic><topic>Calpain - metabolism</topic><topic>Calpain - standards</topic><topic>Calpain-2</topic><topic>Cattle</topic><topic>Female</topic><topic>Freezing</topic><topic>Humans</topic><topic>Male</topic><topic>Middle Aged</topic><topic>Muscle, Skeletal - enzymology</topic><topic>Postmortem Changes</topic><topic>Red Meat - analysis</topic><topic>Taste</topic><topic>Tenderness</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Colle, M.J.</creatorcontrib><creatorcontrib>Nasados, J.A.</creatorcontrib><creatorcontrib>Rogers, J.M.</creatorcontrib><creatorcontrib>Kerby, D.M.</creatorcontrib><creatorcontrib>Colle, M.M.</creatorcontrib><creatorcontrib>Van Buren, J.B.</creatorcontrib><creatorcontrib>Richard, R.P.</creatorcontrib><creatorcontrib>Murdoch, G.K.</creatorcontrib><creatorcontrib>Williams, C.J.</creatorcontrib><creatorcontrib>Doumit, M.E.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Colle, M.J.</au><au>Nasados, J.A.</au><au>Rogers, J.M.</au><au>Kerby, D.M.</au><au>Colle, M.M.</au><au>Van Buren, J.B.</au><au>Richard, R.P.</au><au>Murdoch, G.K.</au><au>Williams, C.J.</au><au>Doumit, M.E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Strategies to improve beef tenderness by activating calpain-2 earlier postmortem</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2018-01</date><risdate>2018</risdate><volume>135</volume><spage>36</spage><epage>41</epage><pages>36-41</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>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<0.01), while SM native calpain-2 activity was lowest in calcium steaks and intermediate in frozen steaks (P<0.01). LL calcium steaks were more tender (P=0.04) than control steaks. In conclusion, calcium chloride injection and freezing activate calpain-2 earlier postmortem in both muscles and calcium injection improves LL tenderness.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>28889033</pmid><doi>10.1016/j.meatsci.2017.08.008</doi><tpages>6</tpages></addata></record> |
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| subjects | 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 |
| title | Strategies to improve beef tenderness by activating calpain-2 earlier postmortem |
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