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Titolo:
Post mortem proteolysis and tenderization of beef muscle through infusion of calcium chloride
Autore:
Polidori, P; Trabalza-Marinucci, M; Fantuz, F; Polidori, F;
Indirizzi:
Univ Camerino, Dipartimento Sci Vet, I-62024 Matelica, MC, Italy Univ Camerino Matelica MC Italy I-62024 Vet, I-62024 Matelica, MC, Italy
Titolo Testata:
ANIMAL RESEARCH
fascicolo: 3, volume: 50, anno: 2001,
pagine: 223 - 226
SICI:
1297-9651(200105/06)50:3<223:PMPATO>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
POSTMORTEM TENDERIZATION; CA-2+-DEPENDENT PROTEASES; CALPASTATIN ACTIVITY; SARCOMERE-LENGTH; OVINE CARCASSES; LAMB CARCASSES; TENDERNESS; ACCELERATION; MEAT;
Keywords:
beef cattle; meat; tenderness;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Polidori, P Univ Camerino, Dipartimento Sci Vet, Via Circonvallaz 93, I-62024 Matelica, MC, Italy Univ Camerino Via Circonvallaz 93 Matelica MC ItalyI-62024 ly
Citazione:
P. Polidori et al., "Post mortem proteolysis and tenderization of beef muscle through infusion of calcium chloride", ANIM RES, 50(3), 2001, pp. 223-226

Abstract

A study involving 48 beef carcasses was conducted in order to evaluate theeffects of 0.3 M calcium chloride (CaCl2) injection on final tenderness inmuscle Longissimus thoracis et lumborum. Injection of beef carcasses with CaCl2 accelerated post mortem tenderization process. Ca2+-dependent proteases (mu -calpain and m-calpain) and their inhibitor (calpastatin) activitieswere all significantly (P < 0.01) decreased in CaCl2 injected animals (n =24) compared with control animals (n = 24). Tenderness, assessed by measuring shear force, was significantly improved (P < 0.05) by CaCl2 injection both at two and eight days post mortem.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/04/20 alle ore 02:56:50