2011•Food and Nutrition in ChinaRequires access

Effect of Delay Chilling on M-calpain Activities of Calcium-activated Enzyme and Tenderness of Beef

Fangling Du

Abstract

M-calpain activities and shear force values of bovine M.longissimus from Chinese Yellow crossbred bulls were analyzed,and the effect of delay chilling on m-calpain activities and tenderness of beef during postmortem aging were studied.Results showed that delay chilling only increased m-calpain activities after postmortem aging 1h significantly(P0.05),but there were no significant differences between them at postmortem aging 24h and 3d(P0.05).Experiment results confirmed that m-calpain didn't play the major role in the course of postmortem aging and had little contribution to the tenderness of beef.

About this research paper

What this paper is about

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Tenderness, Calpain, Meat tenderness, Crossbreed, Longissimus, Calcium, Animal science, Chemistry