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Digitale Medien

Inactivity of μ-Calpain Throughout Postmortem Aging of Meat (2002)

Kanawa, R. ; Ji, J.-R. ; Takahashi, K.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 67 (2002), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : In order to determine the involvement of μ-calpain in the tenderization of meat during postmortem aging, μ-calpain was prepared from porcine skeletal muscle and its activity was measured under various conditions, using casein and myofibrils as the substrate. μ-Calpain was inactive at pH 5.89 and below 15 °C. Even when the reaction time was extended to 10 h, it was entirely inactive at pH 5.62 and 5 °C. In the early postmortem stage, when the pH value of muscle is above 6.0, μ-calpain was considered to be inactive due to the low concentration of sarcoplasmic calcium ions. μ-Calpain is, therefore, irrelevant to the tenderization of meat throughout postmortem aging.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10651.x

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