Factors affecting activity of the calcium-dependent proteases and their participation in the process of meat tenderization

No abstract is available for this paper.

• Publication year

  2008

• Venue

  Archivos Latinoamericanos de Producción Animal

• Publication date

  2008-12-31

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers

  No identifiers available.

• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Activities of calpastatin, μ-calpain and m-calpain are stable during frozen storage of meat.

  2006cited by this paper
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  2006cited by this paper
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  2004cited by this paper
• Factores genéticos y ambientales que determinan la terneza de la carne bovina

  2004cited by this paper
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  2004cited by this paper
• Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.

  2004cited by this paper
• The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins.

  2001cited by this paper
• The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle.

  2001cited by this paper
• Role of the Neutral Proteinases in Postmortem Muscle Protein Degradation and Meat Tenderness

  2001cited by this paper
• Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris.

  2000cited by this paper
• Effect of calpastatin on degradation of myofibrillar proteins by mu-calpain under postmortem conditions.

  1999cited by this paper
• Calpain-calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses.

  1999cited by this paper
• The effect of proteasome on myofibrillar structures in bovine skeletal muscle.

  1999cited by this paper
• Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus.

  1998cited by this paper
• Isolation and characterization of a calpain activator in chicken skeletal muscle.

  1998cited by this paper
• Structure and physiological function of calpains.

  1997cited by this paper
• Carcass characteristics, the calpain proteinase system, and aged tenderness of Angus and Brahman crossbred steers.

  1997cited by this paper
• Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef.

  1997cited by this paper
• Muscle protein changes post mortem in relation to pork quality traits.

  1997cited by this paper
• The effects of the ultimate pH of meat on tenderness changes during ageing.

  1996cited by this paper
• Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from limousin steers.

  1996cited by this paper
• Genetic influences on beef longissimus palatability in charolais- and limousin-sired steers and heifers.

  1996cited by this paper
• Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization.

  1996cited by this paper
• Meat toughening does not occur when rigor shortening is prevented.

  1996influential reference
• Is Z-disk degradation responsible for postmortem tenderization?

  1995cited by this paper
• Predictors of beef tenderness among carcasses produced under commercial conditions.

  1994cited by this paper
• Optimisation of tenderisation, ageing and tenderness.

  1994cited by this paper
• Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness.

  1993cited by this paper
• Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers.

  1993cited by this paper
• Effect of pH and ionic strength on bovine m-calpain and calpastatin activity.

  1993cited by this paper
• Modelling post-mortem tenderisation-II: Enzyme changes during storage of electrically stimulated and non-stimulated beef.

  1992cited by this paper
• Effect of pH, temperature, and inhibitors on autolysis and catalytic activity of bovine skeletal muscle mu-calpain.

  1992cited by this paper
• Effects of lamb age, muscle type, and 24-hour activity of endogenous proteinases on postmortem proteolysis.

  1992cited by this paper
• The effect of electrical stimulation on beef tenderness, protease activity and myofibrillar protein fragmentation.

  1992cited by this paper
• Properties of calpain II from tilapia muscle(Tilapia nilotica*Tilapia aurea).

  1991influential reference
• The multicatalytic proteinase complex, a major extralysosomal proteolytic system.

  1990cited by this paper
• Postmortem interactions of muscle temperature, pH and extension on beef quality.

  1990cited by this paper
• Quantification of Ca2(+)-dependent protease activities by hydrophobic and ion-exchange chromatography.

  1990cited by this paper
• An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers.

  1990cited by this paper
• An immunological method to assess protein degradation in post-mortem muscle.

  1988cited by this paper
• Effect of post-mortem storage on Ca(++)-dependent proteases, their inhibitor and myofibril fragmentation.

  1987cited by this paper
• Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability.

  1986cited by this paper
• Osmotic properties of post-rigor beef muscle.

  1981cited by this paper
• Eating Quality of DFD Beef

  1981cited by this paper
• Effect of Altered Muscle pH on Beef Tenderness

  1978cited by this paper
• The effects of low-voltage electrical stimulation and freezing

  year unknowncited by this paper

• No citing papers are available for this paper.