Influence of early pH decline on calpain activity in porcine muscle |
| |
Authors: | Luigi Pomponio,Per Ertbjerg,Anders H. Karlsson,Leonardo Nanni Costa,René Lametsch |
| |
Affiliation: | 1. Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;2. Department of Protezione e Valorizzazione Agro-alimentare, Università di Bologna, via F.lli Rosselli 107, 42100 Reggio Emilia, Italy |
| |
Abstract: | This study investigated the influence of post-mortem pH decline on calpain activity and myofibrillar degradation. From 80 pigs, 30 Longissimus dorsi (LD) muscles were selected on the basis of pH values at 3 h post-mortem and classified into groups of 10 as fast, intermediate and slow pH decline. The rate of pH decline early post-mortem differed between the three groups, but the ultimate pH values were similar at 24 h. Calpain activity and autolysis from 1 to 72 h post-mortem were determined using casein zymography and studied in relation to myofibrillar fragmentation. |
| |
Keywords: | Autolysis Myofibril fragmentation Drip loss Casein zymography Pork |
本文献已被 ScienceDirect 等数据库收录! |
|