title: Post-mortem kinetics of meat tenderness and the components of the calpain system in bull skeletal muscle.
abstract: Eight strip loins (M. longissimus dorsi) from pasture fed Friesian bulls were aged at 15 °C for a range of times from 1 to 120 h. pH declined from 6.29 (SE 0.119) one hour post slaughter to an ultimate pH of 5.48 (SE 0.013). The activities of the components of the calpain system (μ-calpain, m-calpain and calpastatin) were determined after separation on a DEAE-sephacel column. There was a dramatic decline in μ-calpain activity post slaughter with a complete disappearance within 48 h. The rates of decline in m-calpain and calpastatin activity were slower with 30% and 50% remaining 120 h post slaughter, respectively. The rapid decline in μ-calpain activity relative to the calpastatin activity is likely to reduce the degree of tenderisation and ultimate tenderness of the meat.
authors: AgResearch, Ruakura Research Station, Hamilton, New Zealand.
authors: B C
authors: BC
authors: Thomson
authors: P M
authors: PM
authors: Dobbie
authors: K
authors: K
authors: Singh
authors: P A
authors: PA
authors: Speck