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

被引：29
作者：
Colle, M. J. [1 ]
Nasados, J. A. [1 ]
Rogers, J. M. [1 ]
Kerby, D. M. [1 ]
Colle, M. M. [1 ]
Van Buren, J. B. [1 ]
Richard, R. P. [1 ]
Murdoch, G. K. [1 ]
Williams, C. J. [2 ]
Doumit, M. E. [1 ]
机构：
[1] Univ Idaho, Dept Anim & Vet Sci, Moscow, ID 83844 USA
[2] Univ Idaho, Dept Stat Sci, Moscow, ID 83844 USA
来源：
MEAT SCIENCE | 2018年 / 135卷
关键词：
Beef; CaCl2; Calcium; Calpain-2; Freezing; Tenderness; SHEAR FORCE VALUES; MU-CALPAIN; QUALITY CHARACTERISTICS; SENSORY PERCEPTION; CALCIUM-CHLORIDE; STEAKS; STORAGE; MUSCLE; INJECTION; MEAT;
D O I：
10.1016/j.meatsci.2017.08.008
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 14 days post-treatment and on 2) Warner-Bratzler shear force, water holding capacity, and consumer acceptability of LL and SM steaks aged 4 and 14 days post-treatment. Free calcium levels in the calcium, frozen, and control steaks averaged 1256, 127, and 121 mu M for the LL and 1520, 120, and 111 mu M 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.
引用
收藏
页码：36 / 41
页数：6
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