Meat tenderizing effect of injecting encapsulated Ca2+ in liposome into rabbit before slaughter.
Encapsulated calcium in liposome (L-Ca) produced by using egg phosphatidyl choline in the laboratory was injected into rabbit to evaluate the effect of calcium injection on the ageing of meat. After injecting L-Ca into the blood vessels of rabbit to increase the Ca2+ concentration in the body for 24 h, the fragmentation rate of myofibrils was observed. The fragmentation rates in the loin from the control group and L-Ca injected group were 2.56% and 3.10% in 2 days, 12.27% and 16.18% in 6 days, and 33.56% and 49.60% in 10 days, respectively (p<0.05). SDS-PAGE patterns of connectin and nebulin show that the total degradation of connectin by the control group took longer than 2-3 days, while it was within 1 day for the L-Ca-injected group. The control group took 8-10 days for nebulin, while the L-Ca-injected group took 2-3 days for total degradation. These results indicate that, injecting L-Ca into rabbit was effective for reducing the ageing period of meat without resulting in any physical shock or contamination.
Kim
Jin-Man
JM
Department of Animal Science, Kon-Kuk University, Korea.
Kim
Yun-Ji
YJ
Jeong
Jaehong
J
Kim
Cheon-Jae
CJ
D000003:Abattoirs; D000818:Animals; D002118:Calcium / Q000494:pharmacology*; D064211:Connectin; D004338:Drug Combinations; D019649:Food Industry / Q000379:methods*; D007700:Kinetics; D008081:Liposomes; D008461:Meat Products; D009124:Muscle Proteins / Q000378:metabolism; D009210:Myofibrils / Q000378:metabolism; D010206:Papain / Q000737:chemistry*; D010713:Phosphatidylcholines; D011494:Protein Kinases / Q000378:metabolism; D011817:Rabbits; D012982:Sodium, Dietary
D064211:Connectin; D004338:Drug Combinations; D008081:Liposomes; D009124:Muscle Proteins; D010713:Phosphatidylcholines; D012982:Sodium, Dietary; C032508:meat tenderizer; C035620:nebulin; D011494:Protein Kinases; D010206:Papain; D002118:Calcium