Summary and Implications
To investigate the antioxidant capacity of calcium lactate on m-calpain activity, porcine m-calpain was preincubated with various combinations of hydrogen peroxide (H2O2), calcium chloride (CaCl2), and/or different concentrations of calcium lactate (CaLac). The m-calpain was activated by CaLac, and the extent of m-calpain oxidation by H2O2 was decreased with increasing CaLac concentrations. These results suggest that CaLac addition to early postmortem muscle may lead a significant improvement of meat tenderness by providing an activation of endogenous calpain enzymes and protection against protein oxidation.
Iowa State University
Kim, Yuan; Steadham, Edward M.; Lonergan, Steven M.; and Huff-Lonergan, Elisabeth J.
"Antioxidant Capacity of Calcium Lactate on m-Calpain Activity In Vitro,"
Animal Industry Report:
AS 655, ASL R2396.
Available at: http://lib.dr.iastate.edu/ans_air/vol655/iss1/19