Evidence for post-mortem m-calpain autolysis in porcine muscle |
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Authors: | Pomponio Luigi Lametsch René Karlsson Anders H Costa Leonardo Nanni Grossi Alberto Ertbjerg Per |
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Affiliation: | Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. |
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Abstract: | The objective of the present work was to characterize changes in calpain activity in pork post-mortem. Samples from pig M. longissimus dorsi and M. semimembranosus were collected three days post-mortem from 75 animals and analyzed with casein zymography. The results indicated post-mortem autolysis of m-calpain as two m-calpain bands were observed on the zymogram gel. Use of M. longissimus dorsi from three pigs collected at different times during storage further confirmed post-mortem autolysis of m-calpain. The activity of the autolyzed form of m-calpain was detectable at day 3 and further increased at day 6. The results also showed a decrease in the non-autolyzed m-calpain activity during post-mortem storage. Collectively, these results suggest that m-calpain is active post-mortem in porcine muscles. |
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Keywords: | Pork Calpains Autolysis Zymography Post-mortem changes |
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