Calpain–calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses

Shear strength, pH, temperature, μ-calpain, m-calpain and calpastatin levels were measured over a two-week post-slaughter period in Longissimus lumborum et thoracis (LD) from six lamb and six beef carcasses. All carcasses were subjected to high voltage electrical stimulation. The toughness of the be...

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Bibliographic Details
Published in:	Meat science Vol. 52; no. 1; pp. 71 - 79
Main Authors:	Morton, J.D, Bickerstaffe, R, Kent, M.P, Dransfield, E, Keeley, G.M
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-05-1999 Elsevier
Subjects:	beef Biological and medical sciences cattle cysteine proteinases Electrical stimulation Enzymes Food engineering Food industries Fundamental and applied biological sciences. Psychology lamb meat lambs Life Sciences Meat and meat product industries meat carcasses meat quality postmortem changes proteinase inhibitors shear strength Temperature tenderizing tenderness Texture Toughness Electrical stimulation Enzymes Toughness Temperature Texture Physical dressing Enzyme Cysteine endopeptidases Electrical stimulus Meat product Enzyme inhibitor Calpain Hardness Carcass Ripening Peptidases Enzymatic activity High voltage Quality Hydrolases Lamb meat Beef Slaughter Tenderizing
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