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

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dc.contributor.author Lonergan, Steven
dc.contributor.author Maddock, K.
dc.contributor.author Huff-Lonergan, Elisabeth
dc.contributor.author Huff-Lonergan, Elisabeth
dc.contributor.author Lonergan, Steven
dc.date 2018-08-25T19:47:56.000
dc.date.accessioned 2020-06-29T23:29:29Z
dc.date.available 2020-06-29T23:29:29Z
dc.date.copyright Sat Jan 01 00:00:00 UTC 2005
dc.date.embargo 2014-02-09
dc.date.issued 2005-01-01
dc.description.abstract <p>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.</p>
dc.identifier archive/lib.dr.iastate.edu/ans_air/vol651/iss1/58/
dc.identifier.articleid 1965
dc.identifier.contextkey 5088693
dc.identifier.doi https://doi.org/10.31274/ans_air-180814-1109
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_air/vol651/iss1/58
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/8251
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R1988
dc.source.bitstream archive/lib.dr.iastate.edu/ans_air/vol651/iss1/58/1988.pdf|||Sat Jan 15 01:00:48 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords Animal Science
dc.title The Effect of pH on µ-calpain Activity and Implications in Meat Tenderness
dc.type article
dc.type.genre animal_products
dspace.entity.type Publication
relation.isAuthorOfPublication 8e04bc80-6e32-476c-a184-b0311cebe213
relation.isAuthorOfPublication 6a8e1178-0f76-46eb-bf7a-9f871232456b
relation.isJournalIssueOfPublication fe2e99db-6081-42a3-82fa-c1a82b62df7d
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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