•  
  •  
 

Animal Industry Report

Extension Number

ASL R1988

Topic

Animal Products

Summary and Implications

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.

Copyright Holder

Iowa State University

Language

en

Share

COinS