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

被引：19
|
作者：
Rhee, Min-Suk [1 ]
Ryu, Youn-Chul [1 ]
Kim, Byoung-Chul [1 ]
机构：
[1] Korea Univ, Div Food Sci, Coll Life & Environm Sci, Seoul 136713, South Korea
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2006年 / 70卷 / 05期
关键词：
beef; tenderness; metabolic rate; calpain; cluster analysis;
D O I：
10.1271/bbb.70.1166
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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 14d. The rate of tenderization was effectively differentiated by pH, R-values, mu-calpain activity, and calpastatin activity. Differences among tenderness classes were generally detected at 3 and 9h postmortem for metabolic rate, and at 9 and 24 h for the activities of mu-calpain and calpastatin. Early postmortem metabolic rate and calpain system activities were verified as important factors with regard to longissimus tenderization.
引用
收藏
页码：1166 / 1172
页数：7
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