Postmortem metabolic rate and calpain system activities on beef longissimus tenderness classifications

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12 Citations (Scopus)

Abstract

In this study, we adopted a model of tenderness classification in order to determine the factors affecting the tenderness and tenderization characteristics of beef longissimus, using cluster analysis on the basis of Warner-Bratzler shear force and myofibril fragmentation index, at 1, 7, and 14 d. The rate of tenderization was effectively differentiated by pH, R-values, μ-calpain activity, and calpastatin activity. Differences among tenderness classes were generally detected at 3 and 9 h postmortem for metabolic rate, and at 9 and 24 h for the activities of μ-calpain and calpastatin. Early postmortem metabolic rate and calpain system activities were verified as important factors with regard to longissimus tenderization.

Original languageEnglish
Pages (from-to)1166-1172
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Volume70
Issue number5
DOIs
Publication statusPublished - 2006

Keywords

  • Beef
  • Calpain
  • Cluster analysis
  • Metabolic rate
  • Tenderness

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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