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Unpublished Paper
The Effect of pH on µ-calpain Activity and Implications in Meat Tenderness
Animal Industry Report
  • K. R. Maddock, Iowa State University
  • Elisabeth J. Huff-Lonergan, Iowa State University
  • Steven M. Lonergan, Iowa State University
Extension Number
ASL R1988
Publication Date
2005
Disciplines
Topic
Animal Products
Summary and Implications

In early postmortem muscle, µ-calpain inactivation due to either a rapid pH decline or by rapid autolysis has the potential to decrease proteolysis of myofibrillar proteins and subsequent postmortem tenderization. An intermediate pH decline that allows for proteolytic activity of µ-calpain, but a slower rate of autolysis could explain a portion of the variation in meat tenderness.

Copyright Holder
Iowa State University
Language
en
Citation Information
K. R. Maddock, Elisabeth J. Huff-Lonergan and Steven M. Lonergan. "The Effect of pH on µ-calpain Activity and Implications in Meat Tenderness" (2005)
Available at: http://works.bepress.com/elisabeth_huff-lonergan/56/