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Vitamin A, Electrical Stimulation, and Chilling Rate Effects on Lysosomal Enzyme Activity in Aging Bovine Muscle
Author(s) -
POMMIER S. A.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05417.x
Subject(s) - myofibril , stimulation , chemistry , vitamin , enzyme , medicine , vitamin e , endocrinology , enzyme assay , biochemistry , food science , biology , antioxidant
Means of enhancing the rate of aging of bovine meat were investigated to provide some understanding of the tenderization process. Vitamin A was administered to finishing steers, carcasses were electrically stimulated, and longissimus dorsi muscle samples chilled at 2 different rates. Liver cathepsin D, beta‐glucuronidase and hexosaminidase were increased (P < 0.05) with vitamin A supplementation but muscle enzymes were not affected. Chilling rate, electrical stimulation and time significantly (P < 0.05) affected cathepsin D distribution patterns, meat color, Warner‐Bratzler, myofibrillar fragmentation index and collagen data. Troponin‐T degradation was enhanced by aging. Thus, vitamin A can modify liver catheptic enzyme activity but does not affect muscle enzymes at these levels.