The Effect of pH on µ-calpain Activity and Implications in Meat TendernessAnimal Industry Report
Extension NumberASL R1988
Summary and ImplicationsIn 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 HolderIowa State University
Citation InformationK. 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/steven_lonergan/53/