| Literature DB >> 28889033 |
M J Colle1, J A Nasados1, J M Rogers1, D M Kerby1, M M Colle1, J B Van Buren1, R P Richard1, G K Murdoch1, C J Williams2, M E Doumit3.
Abstract
Our objectives were to determine the effect of post rigor calcium chloride injection or freezing on 1) sarcoplasmic calcium concentration and calpain-2 activity of beef longissimus lumborum (LL) and semimembranosus (SM) steaks aged 1, 4, and 14days post-treatment and on 2) Warner-Bratzler shear force, water holding capacity, and consumer acceptability of LL and SM steaks aged 4 and 14days post-treatment. Free calcium levels in the calcium, frozen, and control steaks averaged 1256, 127, and 121μM for the LL and 1520, 120, and 111μM for the SM, respectively. Measurable LL native calpain-2 activity was lower in calcium and frozen steaks than control steaks (P<0.01), while SM native calpain-2 activity was lowest in calcium steaks and intermediate in frozen steaks (P<0.01). LL calcium steaks were more tender (P=0.04) than control steaks. In conclusion, calcium chloride injection and freezing activate calpain-2 earlier postmortem in both muscles and calcium injection improves LL tenderness.Entities:
Keywords: Beef; CaCl(2); Calcium; Calpain-2; Freezing; Tenderness
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Year: 2017 PMID： 28889033 DOI： 10.1016/j.meatsci.2017.08.008
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209