Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef
作者： J.A. Beltrán , I. Jaime , P. Santolaria , C. Sañudo , P. Albertí
DOI: 10.1016/S0309-1740(96)00103-9
关键词:
摘要: Forty-four Swiss Brown young bulls were stressed by regrouping unfamiliar animals before slaughter. M. longissimus thoracis (6–9th ribs) of carcasses analysed for post-mortem pH, protease activities (m- and α-calpain, calpastatin cathepsin B + L), Warner-Bratzler shear force sensory tenderness juiciness. Muscles classified into three groups, according to ultimate pH values: > 6.3, 6.3–5.8 < 5.8. The most significant difference related high was a higher activity m-calpain at 7th day post mortem. It also found that meat showing the highest significantly more tender juicy. Sensory highly correlated with mortem (r = 0.776) 0.708). is concluded induced stress increases activity, this results in greatly enhanced tenderisation beef meat.
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