Effect of ion fluid injection on beef tenderness in association with calpain activity

S. Lee, J. M. Stevenson-Barry, R. G. Kauffman, B. C. Kim

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

Abstract

Sodium pyrophosphate plus sodium chloride (PPi) was injected into pre-rigor, hot boned biceps femoris (BF) and semimembranosus (SM) muscle from 12 heifer carcasses. The PPi injection caused higher pH values between 10 and 48 h post-mortem than found in the controls for both muscles (P<0.05). PPi injection resulted in faster decreases in the activities of μ-calpain and calpastatin than in the control for both muscles with time post-mortem (P<0.05). There were significant differences between treatments in both the BF and SM (P<0.05). There was evidence that PPi-injection elevated pH, and accelerated activation of calpains, resulting in improved tenderness. The rates of degradation of titin and troponin-T as well as the appearance of 95 and 30 kDa peptides were faster in the PPi-injected muscles than the controls. PPi-injection elevated muscle pH, which was attributed to acceleration of the calpain activation. It is concluded that PPi-injection improved beef tenderness by accelerating activation of calpain.

Original languageEnglish
Pages (from-to)301-310
Number of pages10
JournalMeat Science
Volume56
Issue number3
DOIs
Publication statusPublished - 2000 Nov

Keywords

  • Calpain activity
  • Ion injection
  • Tenderness
  • Titin
  • Troponin-T

ASJC Scopus subject areas

  • Food Science

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