Premium
Physical and Biochemical Effects of Broiler Breast Tenderization by Aging after Pre‐rigor Deboning
Author(s) -
McKEE S.R.,
HIRSCHLER E.M.,
SAMS A.R.
Publication year - 1997
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.1365-2621.1997.tb15015.x
Subject(s) - myofibril , calpastatin , calpain , chemistry , fragmentation (computing) , tenderness , food science , rigor mortis , broiler , sarcomere , proteolysis , zoology , endocrinology , medicine , anatomy , biochemistry , biology , myocyte , enzyme , ecology
Shear values of breast fillets were greater after 0 hr than after either 23 or 47 hr aging, which were both greater than after 71 hr post harvest aging. However, the 71 hr shear value was still greater than that for breast muscle aged 24 hr on the carcass. The 0 hr fillets had shorter sarcomeres than fillets frozen after 47 or 71 hr aging. Myofibrillar fragmentation increased from 0 to 47 hr and from 47 to 71 hr post‐harvest aging. Decreased residual calpain and calpastatin activities, combined with the appearance and accumulation of the 30 kDa protein is characteristic of calpain activity. This suggested that the myofibrillar fragmentation during post‐harvest aging involved calpain‐mediated proteolysis similar to that occurring during normal meat aging.