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Animal Industry Report

Extension Number

ASL R2396

Topic

Animal Products

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.

Copyright Holder

Iowa State University

Language

en

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