Meat Tenderizing Effect of Injecting Encapsulated Ca〔2+〕 in Liposome into Rabbit before Slaughter
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- KIM Jin-Man
- Department of Animal Science, Kon-Kuk University
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- KIM Yun-Ji
- Korea Food Research Institute
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- JEONG Jaehong
- Department of Culinary Arts, Ansan College of Technology
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- KIM Cheon-Jae
- Department of Animal Science, Kon-Kuk University
書誌事項
- タイトル別名
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- Meat Tenderizing Effect of Injecting Encapsulated Ca2+ in Liposome into Rabbit before Slaughter
- Meat Tenderizing Effect of Injecting Encapsulated Ca<sup>2+</sup>in Liposome into Rabbit before Slaughter
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Encapsulated calcium in liposome (L-Ca) produced by using egg phosphatidyl choline in the laboratory was injected into rabbit to evaluate the effect of calcium injection on the ageing of meat. After injecting L-Ca into the blood vessels of rabbit to increase the Ca2+ concentration in the body for 24 h, the fragmentation rate of myofibrils was observed. The fragmentation rates in the loin from the control group and L-Ca injected group were 2.56% and 3.10% in 2 days, 12.27% and 16.18% in 6 days, and 33.56% and 49.60% in 10 days, respectively (p<0.05). SDS–PAGE patterns of connectin and nebulin show that the total degradation of connectin by the control group took longer than 2–3 days, while it was within 1 day for the L-Ca-injected group. The control group took 8–10 days for nebulin, while the L-Ca-injected group took 2–3 days for total degradation. These results indicate that, injecting L-Ca into rabbit was effective for reducing the ageing period of meat without resulting in any physical shock or contamination.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 70 (10), 2381-2386, 2006
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282681453884928
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- NII論文ID
- 130000030117
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- NII書誌ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 8523766
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可