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 | |
| Publication status | Published - 2006 |
Bibliographical 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.
Keywords
- Beef
- Calpain
- Cluster analysis
- Metabolic rate
- Tenderness
ASJC Scopus subject areas
- Biotechnology
- Analytical Chemistry
- Biochemistry
- Applied Microbiology and Biotechnology
- Molecular Biology
- Organic Chemistry