Postmortem Metabolic Rate and Calpain System Activities on Beef Longissimus Tenderness Classifications
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In this study, we adopted a model of tenderness classification in order to determine the factors affecting the tenderness and tenderization characteristics of beef <I>longissimus</I>, 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 <I>longissimus</I> tenderization.
- Agricultural and Biological Chemistry
Agricultural and Biological Chemistry 70(5), 1166-1172, 2006-05-23
Japan Society for Bioscience, Biotechnology, and Agrochemistry