title: Ca(2+)-activated protease in stored muscle.
abstract: To establish the rôle of Ca(2+)-activated protease (CAF) in meat tenderness, the properties of CAF extracted from stored muscle, and the effects of CAF on the ultrastructure of myofibrils under the conditions obtaining in stored muscle were studied. The yield and activity of crude CAF extracted from stored muscle were higher than that from muscle immediately post mortem, but no difference of the enzymic properties (time course of activity, pH dependence and Ca(2+) dependence) was observed between the two preparations. An electron microscopic study of the effects of CAF on myofibril structure indicated that CAF was active under the conditions actually obtaining in stored muscle. From the results obtained in this paper, it was confirmed that the CAF had an important rôle in meat tenderness.
authors: Department of Animal Science, Faculty of Agriculture, University of Niigata, Igarashi, Niigata 950-21, Japan.
authors: A
authors: A
authors: Suzuki
authors: Y
authors: Y
authors: Matsumoto
authors: T
authors: T
authors: Sato
authors: Y
authors: Y
authors: Nonami
authors: M
authors: M
authors: Saito