Animal Products

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

Authors
  • K. R. Maddock (Iowa State University)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)
  • Steven M. Lonergan (Iowa State University)

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.

Keywords: Animal Science

How to Cite:

Maddock, K. R., Huff-Lonergan, E. J. & Lonergan, S. M., (2005) “The Effect of pH on µ-calpain Activity and Implications in Meat Tenderness”, Iowa State University Animal Industry Report 2(1). doi: https://doi.org/10.31274/ans_air-180814-1109

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Published on
01 Jan 2005
Peer Reviewed