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  • Title: Postmortem metabolic rate and calpain system activities on beef longissimus tenderness classifications.
    Author: Rhee MS, Ryu YC, Kim BC.
    Journal: Biosci Biotechnol Biochem; 2006 May; 70(5):1166-72. PubMed ID: 16717418.
    Abstract:
    In this study, we adopted a model of tenderness classification in order to determine the factors affecting the tenderness and tenderization characteristics of beef longissimus, using cluster analysis on the basis of Warner-Bratzler shear force and myofibril fragmentation index, at 1, 7, and 14 d. The rate of tenderization was effectively differentiated by pH, R-values, mu-calpain activity, and calpastatin activity. Differences among tenderness classes were generally detected at 3 and 9 h postmortem for metabolic rate, and at 9 and 24 h for the activities of mu-calpain and calpastatin. Early postmortem metabolic rate and calpain system activities were verified as important factors with regard to longissimus tenderization.
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