电刺激对牛背最长肌中钙激活酶活性及嫩度的影响

通过对中国杂交黄牛(鲁西黄牛×西门塔尔)牛背最长肌中Calpains活性及剪切力值的分析,研究了电刺激对牛背最长肌宰后成熟过程中Calpains活性及牛肉嫩度的影响。结果表明:电刺激显著提高了μ-calpain的活性(P<0.05),降低了calpastatin对μ-calpain的抑制作用,提高了牛背最长肌的嫩度,缩短了牛肉的成熟时间;但电刺激仅在宰后成熟1h,显著提高了m-calpain的活性(P<0.05);宰后成熟24h、3d,与对照组之间差异不显著(P>0.05),试验结果证实,电刺激通过对Calpains体系的影响,改变了牛肉的成熟速度,显著的改善了牛肉的嫩度。

Effect of Electrical Stimulation on Calpain System Activities and the Tenderness of Bovine M. longissimus

Calpain system activities and shear force values of bovine M.longissimus from Chinese Yellow crossbred bulls were analyzed.The effect of electrical stimulation on calpain system activities and the tenderness of beef during postmortem aging were studied.The results showed that electrical stimulation significantly improved calpain system activities(P<0.05),reduced the inhibition of calpastatin on u-calpain,enhanced the tenderness of bovine M.longissimus and shortened the aging time of beef.But electrical stimulation only increased the activity of m-calpain compared with conventional chilling after postmortem aging 1h significantly(P<0.05).There were no significant differences between them at postmortem aging 24h,3d(P>0.05).The experiment results confirmed that electrical stimulation improved the rate of postmortem aging of beef and remarkably enhanced the tenderness of beef through the effect of electrical stimulation on calpain system activities.