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 |
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Pages (from-to) | 1166-1172 |
Number of pages | 7 |
Journal | Bioscience, Biotechnology and Biochemistry |
Volume | 70 |
Issue number | 5 |
DOIs | |
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