Post Mortem Calpain and Shear Force Changes in Wuzong Goose Breast Muscle

Y.-S. Chang; H.-W. Wang; R.-G.R. Chou

Post Mortem Calpain and Shear Force Changes in Wuzong Goose Breast Muscle

于63rd International Congress of Meat Science and Technology

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Y.-S. Chang

Y.-S. Chang ¹Ph.D. Program of Agriculture Science, National Chiayi University, Chiayi City, Taiwan

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H.-W. Wang

H.-W. Wang ²Department of Animal Science, National Chiayi University, Chiayi City, Taiwan; s1040004@mail.ncyu.edu.tw

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, and

R.-G.R. Chou

R.-G.R. Chou ²Department of Animal Science, National Chiayi University, Chiayi City, Taiwan; s1040004@mail.ncyu.edu.tw

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类型:: 章节

Page Range:: 325–326

DOI:: https://doi.org/10.3920/9789086868605_139

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This study was to investigate the post mortem calpain and shear force changes in Wuzong goose breast muscle stored at 5 °C. The calpain samples were taken from the right side of BM after 0, 1, 3, and 7 d, and the 1 and 7 d samples taken from the left side of BM that were used for shear force measurement. Results showed that the activities of μ- and μ/m-calpain as well as shear force decreased during the entire 7 d post mortem period were observed. But, the reduction in μ-calpain activity was more rapid than that in μ/m-calpain activity. Accordingly, it is possible that both μ- and μ/m-calpain were involved in the post mortem tenderization of goose BM.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

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Post Mortem Calpain and Shear Force Changes in Wuzong Goose Breast Muscle

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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