Effects of Carcass Chilling Treatments on Post Mortem Calpain Activity in Mule Duck Breast Muscle

S.-Y. Yang; Y.-J. Syu; Y.-S. Chang; R.-G.R. Chou

Effects of Carcass Chilling Treatments on Post Mortem Calpain Activity in Mule Duck Breast Muscle

In: 63rd International Congress of Meat Science and Technology

Authors:

S.-Y. Yang

S.-Y. Yang Department of Animal Science, National Chiayi University, Chiayi City, Taiwan; chourg@mail.ncyu.edu.tw

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Y.-J. Syu

Y.-J. Syu Department of Animal Science, National Chiayi University, Chiayi City, Taiwan; chourg@mail.ncyu.edu.tw

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Y.-S. Chang

Y.-S. Chang Department of Animal Science, National Chiayi University, Chiayi City, Taiwan; chourg@mail.ncyu.edu.tw

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R.-G.R. Chou

R.-G.R. Chou Department of Animal Science, National Chiayi University, Chiayi City, Taiwan; chourg@mail.ncyu.edu.tw

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Type:: Chapter

Pages:: 815–816

DOI:: https://doi.org/10.3920/9789086868605_364

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The purpose of this study was to investigate the effect of chilling treatments on post mortem calpain activity in mule duck breast muscle (BM). Forty duck carcasses were divided into 4 chilling treatments (n=10 for each treatment group) in this study. BM samples were randomly taken from the carcasses from each treatment at 0, 4, 8 and 12 h of chilling for analysis. Results showed that the pH was not affected by the chilling treatments, but the calpain activity was. The significant decreasing in μ-calpain activity in duck BM occurred within the first 4 h chilling at 25 °C; however, that in the μ/m-calpain activity was very mild in the entire 12 h chilling period.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effects of Carcass Chilling Treatments on Post Mortem Calpain Activity in Mule Duck Breast Muscle

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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