The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging

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• 作者：Ilian ; Mohammad A. ; Bekhit ; Alaa El-Din ; Bickerstaffe ; Roy
• 关键词：Skeletal muscle ; Tenderness ; Proteolysis ; Calpain 3
• 刊名：Meat Science
• 出版年：2004
• 出版时间：February, 2004
• 年：2004
• 卷：66
• 期：2
• 页码：387-397
• 全文大小：497 K

文摘

The objective was to study the potential role of calpain 3 in postmortem myofibril breakdown and meat tenderization. We determined the temporal changes in calpain 3 protein in the ovine m. longissimus thoracis et lumborum (LTL, n