| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5543354 | Meat Science | 2017 | 4 Pages |
Abstract
Our objectives were to (Exp. 1) determine the effect of postmortem aging (2, 3, 4, 14, 28, and 42Â days) on calpain-1 and -2 activity in beef longissimus lumborum (LL) and semimembranosus (SM) steaks and (Exp. 2) determine the effect of postmortem aging for two extended periods (63 and 84Â days) on calpain-2 activity of beef SM steaks. Calpain-1 was not active in either muscle following 14Â days of aging. Native calpain-2 activity decreased (PÂ <Â 0.001) with longer aging periods for both the LL and SM in Exp. 1 and for the SM in Exp. 2. Autolyzed calpain-2 activity increased (PÂ <Â 0.001) with longer aging for the LL and SM in Exp. 1 and for the SM in Exp. 2. Our results indicate that both calpain-1 and calpain-2 may contribute to the postmortem improvement of beef tenderness, with calpain-1 being responsible for the tenderness improvement early postmortem and calpain-2 responsible for additional tenderization during extended aging.
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Authors
M.J. Colle, M.E. Doumit,