Effect of delay chilling on μ-calpain activities and the tenderness of bovine M. longissimus | 延迟冷却对牛背最长肌中μ-calpain活性及嫩度的影响
2010
Hu Peng, Shandong Academy of Agricultural Sciences, Jinan (China), Institute of agricultural product | Ding Yu, Shandong Agriculture University, Taian (China), College of Food Science and Technology | Liang Rongrong, Shandong Agriculture University, Taian (China), College of Food Science and Technology
_calpain activities and shear force values of bovine M. longissimus from Chinese Yellow crossbred bulls were analyzed, and the effect of delay chilling on _calpain activities and the tenderness of beef during postmortem aging were studied. The results showed that delay chilling significantly improved _calpain activities (P0.05) and enhanced the tenderness of bovine M. longissimus during earlier aging periods compared with conventional chilling. But in later aging periods, delay chilling weakened the effect on the tenderness of beef because of premature consumption of _calpain. The experiment results confirmed that delay chilling improved the rate of postmortem aging of beef and remarkably enhanced the tenderness of beef through the effect of delay chilling on _calpain activities.
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