title: Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls.
abstract: Hydrodynamic pressure processing (HDP) or shockwave treatment improved tenderness (18% reduction in Warner-Bratzler shear force (WBSF) of beef loin steaks. Endogenous muscle proteolyic activities (cathepsins and peptidases) and protein fragmentation of sarcoplasmic and myofibrillar proteins detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were not influenced by HDP. However, microstructure changes were clearly detected using confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Specifically a disruption of the structure at the muscle fiber bundles and an increased endomysium space were observed. The present paper supports the evidence of physical disruption of the muscle fibers as a cause behind the tenderness improvement. The paper discusses the possible mechanisms responsible for the meat tenderisation induced by HDP treatment.
authors.affiliation: Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany. Electronic address: tbolumar@hotmail.com.
authors.forename: Tomas
authors.initials: T
authors.lastname: Bolumar
authors.affiliation: Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.
authors.forename: Utte
authors.initials: U
authors.lastname: Bindrich
authors.affiliation: Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.
authors.forename: Stefan
authors.initials: S
authors.lastname: Toepfl
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: Fidel
authors.initials: F
authors.lastname: Toldrá
authors.affiliation: Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.
authors.forename: Volker
authors.initials: V
authors.lastname: Heinz
mesh_terms: D000818:Animals; D002403:Cathepsins / Q000378:metabolism*; D002417:Cattle; D019220:High-Energy Shock Waves; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000648:ultrastructure*; D010447:Peptide Hydrolases / Q000378:metabolism*; D013314:Stress, Mechanical
chemical_list: D002403:Cathepsins; D010447:Peptide Hydrolases
keywords: Cathepsin activity; Hydrodynamic pressure processing; Meat tenderisation; Muscle microstructure; Peptidase activity; Shockwave