title: Evidence for post-mortem m-calpain autolysis in porcine muscle.
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.
authors: Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors: Luigi
authors: L
authors: Pomponio
authors: René
authors: R
authors: Lametsch
authors: Anders H
authors: AH
authors: Karlsson
authors: Leonardo Nanni
authors: LN
authors: Costa
authors: Alberto
authors: A
authors: Grossi
authors: Per
authors: P
authors: Ertbjerg