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Unpublished Paper
Proteolysis, Calpastatin Activity, and µ-Calpain Autolysis in Specific Muscles from the Beef Round
Animal Industry Report
  • Mark J. Anderson, Iowa State University
  • Kathy T. Y. Mou, Iowa State University
  • Cassie Gregorich, Iowa State University
  • Edward M;. Steadham, Iowa State University
  • Steven M. Lonergan, Iowa State University
  • Elisabeth J. Huff-Lonergan, Iowa State University
Extension Number
ASL R2267
Publication Date
2008
Disciplines
Topic
Animal Products
Summary and Implications
Differences exist in pH, calpastatin activity, and percentage of calpain autolysis between the individual muscles of the round. Some of these individual muscles have biochemical characteristics similar to that of the LD. The LD has been accepted by consumers as a relatively tender cut and has had value added to it by selling this muscle as an individual cut. As a result of this the suitability of the muscles of the round as individual value cuts needs to continue to be investigated.
Copyright Holder
Iowa State University
Language
en
Citation Information
Mark J. Anderson, Kathy T. Y. Mou, Cassie Gregorich, Edward M;. Steadham, et al.. "Proteolysis, Calpastatin Activity, and µ-Calpain Autolysis in Specific Muscles from the Beef Round" (2008)
Available at: http://works.bepress.com/elisabeth_huff-lonergan/39/