Postmortem Metabolic Rate and Calpain System Activities on BeefLongissimusTenderness Classifications | Zendy

Min Suk Rhee | Zendy; YounChul Ryu | Zendy; Donguk Kim | Zendy

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Postmortem Metabolic Rate and Calpain System Activities on BeefLongissimusTenderness Classifications

Author(s) -

Min Suk Rhee,

YounChul Ryu,

Donguk Kim

Publication year - 2006

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.70.1166

Subject(s) - tenderness , longissimus , longissimus muscle , postmortem changes , meat tenderness , calpain , anatomy , biology , zoology , medicine , pathology , biochemistry , enzyme

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, mu-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 mu-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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