488 Postmortem muscle protein degradation and meat quality.
نویسندگان
چکیده
منابع مشابه
Role of the Neutral Proteinases in Postmortem Muscle Protein Degradation and Meat Tenderness
Consumers consider tenderness to be the single most important component of meat quality. Recently, it has finally become clear that a lack of consistency in meat tenderness is one of the main problems facing the meat industry (Morgan et al., 1991b; Smith, 1992). A West coast supermarket chain (annual beef sales of $130 million) requests that its customers return any meat purchased, if they are ...
متن کاملSymposium: Meat Science and Muscle Biology: Postmortem Changes in Myofibrillar Protein and the Associated Contribution to Meat Quality
Myofibrillar proteins make up the largest amount of muscle protein and they are largely responsible for postmortem changes in rigor mortis, tenderness and water holding capacity. The changes of myofibrillar proteins and the mechanism of these changes in the tenderization process have received much attention. Proteolysis has long been thought of as the mechanism of postmortem tenderization. The ...
متن کاملRole of Proteinases and Inhibitors in Postmortem Muscle Protein Degradation
The lysosomal system contains a large number (15-20) of proteinases (cathepsins) within the membrane limited organelle and represents one of several pathways for intracellular degradation of muscle protein in vivo. The complement of proteinases within the lysosomal class is extensive in diversity of proteins hydrolyzed. The enzyme activities include exoand endo-proteinases and, while they all s...
متن کاملEffect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle
This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P < 0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but int...
متن کاملDietary-induced changes of muscle growth rate in pigs: effects on in vivo and postmortem muscle proteolysis and meat quality.
The effects of various growth rates in pigs induced by four different feeding strategies on the activity of the calpain system and on postmortem (PM) muscle proteolysis and tenderness development were studied. An increased growth rate may be caused by an increased protein turnover, which results in up-regulated levels of proteolytic enzymes in vivo that, in turn, possibly will affect PM tendern...
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ژورنال
عنوان ژورنال: Journal of Animal Science
سال: 2018
ISSN: 0021-8812,1525-3163
DOI: 10.1093/jas/sky404.596