Postmortem metabolic rate and calpain system activities on beef longissimus tenderness classifications

Min Suk Rhee; Youn Chul Ryu; Byoung Chul Kim

doi:10.1271/bbb.70.1166

Postmortem metabolic rate and calpain system activities on beef longissimus tenderness classifications

Min Suk Rhee, Youn Chul Ryu, Byoung Chul Kim

Research output: Contribution to journal › Article › peer-review

19 Citations (Scopus)

Abstract

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, μ-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 μ-calpain and calpastatin. Early postmortem metabolic rate and calpain system activities were verified as important factors with regard to longissimus tenderization.

Original language	English
Pages (from-to)	1166-1172
Number of pages	7
Journal	Bioscience, Biotechnology and Biochemistry
Volume	70
Issue number	5
DOIs	https://doi.org/10.1271/bbb.70.1166
Publication status	Published - 2006

Keywords

Beef
Calpain
Cluster analysis
Metabolic rate
Tenderness

ASJC Scopus subject areas

Biotechnology
Analytical Chemistry
Biochemistry
Applied Microbiology and Biotechnology
Molecular Biology
Organic Chemistry

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10.1271/bbb.70.1166

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title = "Postmortem metabolic rate and calpain system activities on beef longissimus tenderness classifications",

abstract = "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, μ-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 μ-calpain and calpastatin. Early postmortem metabolic rate and calpain system activities were verified as important factors with regard to longissimus tenderization.",

keywords = "Beef, Calpain, Cluster analysis, Metabolic rate, Tenderness",

author = "Rhee, {Min Suk} and Ryu, {Youn Chul} and Kim, {Byoung Chul}",

note = "Funding Information: This work was partially supported by a grant from Korea University and the Ministry of Education and Human Resources Development of Korea (2005). The authors would like to express their gratitude to the Hannaeng Co. for their experimental assistance.",

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language = "English",

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AU - Rhee, Min Suk

AU - Ryu, Youn Chul

AU - Kim, Byoung Chul

N1 - Funding Information: This work was partially supported by a grant from Korea University and the Ministry of Education and Human Resources Development of Korea (2005). The authors would like to express their gratitude to the Hannaeng Co. for their experimental assistance.

PY - 2006

Y1 - 2006

N2 - 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, μ-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 μ-calpain and calpastatin. Early postmortem metabolic rate and calpain system activities were verified as important factors with regard to longissimus tenderization.

AB - 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, μ-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 μ-calpain and calpastatin. Early postmortem metabolic rate and calpain system activities were verified as important factors with regard to longissimus tenderization.

KW - Beef

KW - Calpain

KW - Cluster analysis

KW - Metabolic rate

KW - Tenderness

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JO - Bioscience, Biotechnology and Biochemistry

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ER -

Postmortem metabolic rate and calpain system activities on beef longissimus tenderness classifications

Abstract

Keywords

ASJC Scopus subject areas

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