Proteolysis, Calpastatin Activity, and µ-Calpain Autolysis in Specific Muscles from the Beef RoundAnimal Industry Report
Extension NumberASL R2267
Summary and ImplicationsDifferences 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 HolderIowa State University
Citation InformationMark 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/