title: Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.
abstract: BACKGROUND
  Protein oxidation is widespread in biochemical systems. The objective of the study was to investigate the differences in protein oxidation, μ-calpain activity, desmin proteolysis and protein solubility of beef psoas major (PM) and semi-membranosus (SM) muscles under three packaging systems during postmortem ageing. At 24 h postmortem, beef muscles were packaged respectively in air-permeable film overwrap (AP), vacuum pack (VP) or modified atmosphere (MAP, 80% O2+ 20% CO2), and then displayed for 10 days at 4 °C.
  
  
  RESULTS
  Carbonyl group values and thiol group content were significantly influenced by packaging type and storage time. The SM muscles from AP and MAP showed greater μ-calpain activity compared to VP. Desmin of PM and SM from AP and MAP samples showed decreased proteolysis compared with VP.
  
  
  CONCLUSIONS
  The results suggested that the inhibition of μ-calpain activity of beef samples from AP and MAP could be closely associated with protein oxidation which further lowered the level of desmin degradation compared to VP. © 2017 Society of Chemical Industry.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.|School of Food Science, Nanjing Xiaozhuang University, Nanjing, China.
authors.forename: Qing-Quan
authors.initials: QQ
authors.lastname: Fu
authors.affiliation: School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
authors.forename: Qing-Feng
authors.initials: QF
authors.lastname: Ge
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
authors.forename: Rui
authors.initials: R
authors.lastname: Liu
authors.affiliation: School of Food Science, Nanjing Xiaozhuang University, Nanjing, China.
authors.forename: Hai-Ou
authors.initials: HO
authors.lastname: Wang
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
authors.forename: Guang-Hong
authors.initials: GH
authors.lastname: Zhou
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
authors.forename: Wan-Gang
authors.initials: WG
authors.lastname: Zhang
mesh_terms: D000818:Animals; D002154:Calpain / Q000737:chemistry* / Q000378:metabolism; D002417:Cattle; D003893:Desmin / Q000737:chemistry* / Q000378:metabolism; D018857:Food Packaging / Q000295:instrumentation / Q000379:methods*; D008460:Meat / Q000032:analysis; D009124:Muscle Proteins / Q000737:chemistry / Q000378:metabolism; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000201:enzymology / Q000378:metabolism; D010084:Oxidation-Reduction; D011180:Postmortem Changes; D059748:Proteolysis
chemical_list: D003893:Desmin; D009124:Muscle Proteins; D002154:Calpain; C449002:mu-calpain
keywords: beef; desmin degradation; modified atmosphere packaging; protein oxidation; μ-calpain activity