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The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning.
Cao J, Yu X, Khan MA, Shao J, Xiang Y, Zhou G.

Volume 6, Issue 06, June 2012, pp 1018-1022

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The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning
作者: Cao, J (Cao, J.)1,2; Yu, X (Yu, X.)3; Khan, MA (Khan, M. A.)2; Shao, J (Shao, J.)2; Xiang, Y (Xiang, Y.)4; Zhou, G (Zhou, G.)2
来源出版物: ANIMAL  卷: 6 期: 6 页: 1018-1022 DOI: 10.1017/S1751731111002047 出版年: JUN 2012
被引频次: 0 (来自 Web of Science)
引用的参考文献: 35 [ 查看 Related Records ]    引证关系图
摘要: Tenderness is considered as the most important quality determinant of meat. Calcium chloride application has been shown to improve tenderness by regulating endogenous proteinases. This study was designed to determine the effect of 300 mM calcium chloride injection on myofibrillar structures, caspase activities and shear force in longissimus muscles of bulls during postmortem storage of 7 days. Myofibrillar fragmentation index was determined as an index of proteolysis occurring in muscle fibers and associated proteins. Maximum tenderness was observed at days 4 and 7 in both treated and control samples. The injection of calcium chloride significantly increased myofibrillar proteolysis and improved tenderness at postmortem days 4 and 7. The treatment reduced caspase-9 activity at 4 h and day 4, whereas those of caspase-8 and -3 activities at days 1 and 4 with respect to control. The improved tenderness and increased myofibril fragmentation with decreased caspase activities suggested that the proteolytic systems activated with calcium chloride injection possibly behave independent of the caspase system.
入藏号: WOS:000303500400017
文献类型: Article
语种: English
作者关键词: calcium chloride; caspases; conditioning; proteolysis; tenderness
KeyWords Plus: MYOFIBRIL FRAGMENTATION INDEX; INDUCED APOPTOSIS; TIME POSTMORTEM; BEEF TENDERNESS; ACTIVATION; CALPAIN; MEAT; TENDERIZATION; MARINATION; QUALITY
通讯作者地址: Cao, J (通讯作者),Ningbo Univ, Coll Life Sci & Biotechnol, Ningbo 315211, Zhejiang, Peoples R China
地址:
1. Ningbo Univ, Coll Life Sci & Biotechnol, Ningbo 315211, Zhejiang, Peoples R China
2. Nanjing Agr Univ, Dept Food Sci, Minist Sci & Technol, Natl Ctr Meat Qual & Safety Control, Nanjing 210095, Jiangsu, Peoples R China
3. Henan Inst Sci & Technol, Coll Food Sci & Technol, Xinxiang 453003, Henan, Peoples R China
4. Guizhou Acad Agr Sci, Guizhou Rapeseed Inst, Guiyang 550008, Peoples R China
电子邮件地址: ghzhou@njau.edu.cn
出版商: CAMBRIDGE UNIV PRESS, EDINBURGH BLDG, SHAFTESBURY RD, CB2 8RU CAMBRIDGE, ENGLAND
Web of Science 分类: Agriculture, Dairy & Animal Science; Veterinary Sciences
学科类别: Agriculture; Veterinary Sciences
IDS 号: 935DY
ISSN: 1751-7311