Calpain Proteolytic Effects in Different Muscle Types from Hanwoo Cattle and Their Relashionship with Meat Softening Traits

D.E. Aguayo; D. Dashdorj; M.N. Uddin; Ch. Ochirbat; J.S. Lee; M.J. Kim; I.H. Hwang

Calpain Proteolytic Effects in Different Muscle Types from Hanwoo Cattle and Their Relashionship with Meat Softening Traits

in 63rd International Congress of Meat Science and Technology

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D.E. Aguayo

D.E. Aguayo ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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D. Dashdorj

D. Dashdorj ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea
²Department of Livestock Production, Mongolian University of Life Sciences, Ulaanbaatar, Mongolia; inho.hwang@jbnu.ac.kr

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M.N. Uddin

M.N. Uddin ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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Ch. Ochirbat

Ch. Ochirbat ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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J.S. Lee

J.S. Lee ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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M.J. Kim

M.J. Kim ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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, und

I.H. Hwang

I.H. Hwang ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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Art:: Kapitel

Seiten:: 390–391

DOI:: https://doi.org/10.3920/9789086868605_171

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The process of tenderization is mostly attributed to the calcium-dependent proteases. TB, ST, DP and presented µ-calpain activity by 21 d, m-calpain did not present self-proteolysis either among muscle types or aging times. Activity of µ-calpain (78 kDa) found in LT, LL, SS, BF, ST, DP, TB differed significantly (P<0.001) from SM, GM, and PM muscles. These values were not fully in accordance with WBSF values (r=0.20; P<0.05). Calpain activity had a similar tendency with tensile strength (r=0.31; P<0.001), springiness (r=0.28; P<0.001) but different with TPA deformation (r=-0.21; P<0.05). Troponin-t degradation was markedly visible in muscles like PM, LT or SM (21d). Results suggest that the development of tendering traits is not only influenced by calpain activity and that more studies related to proteolysis are needed.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Calpain Proteolytic Effects in Different Muscle Types from Hanwoo Cattle and Their Relashionship with Meat Softening Traits

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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