The Effect of pH on µ-calpain Activity and Implications in Meat Tenderness

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2005-01-01
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Huff-Lonergan, Elisabeth
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Abstract

In early postmortem muscle, µ-calpain inactivation due to either a rapid pH decline or by rapid autolysis has the potential to decrease proteolysis of myofibrillar proteins and subsequent postmortem tenderization. An intermediate pH decline that allows for proteolytic activity of µ-calpain, but a slower rate of autolysis could explain a portion of the variation in meat tenderness.

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Sat Jan 01 00:00:00 UTC 2005
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