Premium
Effects of selected myofibrillar protein activities on beef tenderization process based on electrophoretic analysis
Author(s) -
Onopiuk Anna,
Półtorak Andrzej,
Sun DaWen,
Wierzbicka Agnieszka
Publication year - 2018
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12596
Subject(s) - tenderness , calpastatin , myofibril , meat tenderness , sarcomere , chemistry , troponin t , loin , troponin , food science , longissimus muscle , calpain , biochemistry , andrology , zoology , biology , medicine , microbiology and biotechnology , myocyte , enzyme , myocardial infarction
Meat aging process involves in changes in the microstructure of muscle fibers and calpains (cysteine endopeptidase) are responsible for this process, as calpains have direct access to myofibrils in a cell. The electrophoretic analysis (SDS–PAGE) presented in the current study aimed at investigating the impact of calpain system and troponin T on the changes in the Warner–Bratzler shear force in selected s emitendinosus (ST) and psoas major (PM) muscles taken from 9 Holstein Frisian × Limousin crossbreed carcasses aged 25 ± 1 months. The presence of calpains, calpastatin, and troponin T was verified based on the western blot method using monoclonal antibodies for tracing specific proteins. The results also confirmed significant correlations between the amount of µ‐ and m‐calpains and troponin T degradation products and the shear force values and thus the tenderization process during beef aging. Practical applications Beef aging is an important process of preparing beef for consumption. During aging, the increase in the tenderness is affected by the changes in troponin T. The measurement of the amount of this protein can be an indicator of the changes of hardness during aging. The current results indicated that the tenderness of beef increased when the beef contained a greater amount of 30 kDa protein product and when the muscles had longer sarcomeres. The information available in the current study should be very useful to the meat industry for early prediction of beef quality especially beef tenderness during the aging process.