Postmortem Metabolic Rate and Calpain System Activities on Beef Longissimus Tenderness Classifications

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  • RHEE Min-Suk
    Division of Food Science, College of Life and Environmental Sciences, Korea University
  • RYU Youn-Chul
    Division of Food Science, College of Life and Environmental Sciences, Korea University
  • KIM Byoung-Chul
    Division of Food Science, College of Life and Environmental Sciences, Korea University

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  • Postmortem Metabolic Rate and Calpain System Activities on Beef<i>Longissimus</i>Tenderness Classifications

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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.

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