Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH

被引：1

作者：

Kong, Xiao ^{[1
]}

Luo, Xin ^{[1
,2
]}

Zhu, Lixian ^{[1
]}

Song, Enliang ^{[3
]}

Zhang, Wenhua ^{[4
]}

Zhang, Yimin ^{[1
]}

机构：

[1] College of Food Science and Engineering, Shandong Agricultural University, Tai'an,271018, China

[2] Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing,210095, China

[3] National Beef Cattle Industrial Technology System, Jinan Station, Jinan,250000, China

[4] National Beef Cattle Industrial Technology System, Zhongwei Station, Zhongwei,755000, China

来源：

Shipin Kexue/Food Science | 2020年 / 41卷 / 03期

关键词：

D O I：

10.7506/spkx1002-6630-20190124-312

中图分类号：

学科分类号：

摘要：

Tenderness is one of the most important factors to evaluate the eating quality of beef, and it is also an important factor influencing consumers' willingness to purchase meat. Compared with beef at high ultimate pH (pHu) (pHu > 6.2) and normal pHu (pHuu (5.8 u ≤ 6.2) has poorer tenderness and requires longer ageing time to achieve the desired tenderness. However, the underlying mechanism for tenderness deterioration is not clear yet. Therefore, in this paper, the causes of tenderness deterioration of beef at intermediate pHu are elucidated by comparing the degree of degradation of cytoskeleton proteins and the functions of endogenous enzyme systems (i.e. calpain, cathepsin, caspase and proteosome) among beef with different pHu, and by determining the expression characteristics of small heat shock proteins in beef at intermediate pHu.The information gathered here will provide a theoretical basis for improving the tenderness of beef with intermediate pHu. © 2020, China Food Publishing Company. All right reserved.

引用

页码：260 / 265

共 12 条

[11] Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay
Zhu, Qiongniu
Xing, Lujuan
Hou, Qin
Liu, Rui
Zhang, Wangang
[J]. MEAT SCIENCE, 2021, 172
[12] Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia
Strydom, P.
Luhl, J.
Kahl, C.
Hoffman, L. C.
[J]. SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE, 2016, 46 (04) : 348 - 359

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