Animal Products

Proteolysis, Calpastatin Activity, and µ-Calpain Autolysis in Specific Muscles from the Beef Round

Authors
  • Mark J. Anderson (Iowa State University)
  • Kathy T. Y. Mou (Iowa State University)
  • Cassie Gregorich (Iowa State University)
  • Edward M;. Steadham (Iowa State University)
  • Steven M. Lonergan (Iowa State University)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)

Abstract

Differences exist in pH, calpastatin activity, and percentage of calpain autolysis between the individual muscles of the round. Some of these individual muscles have biochemical characteristics similar to that of the LD. The LD has been accepted by consumers as a relatively tender cut and has had value added to it by selling this muscle as an individual cut. As a result of this the suitability of the muscles of the round as individual value cuts needs to continue to be investigated.

Keywords: ASL R2267

How to Cite:

Anderson, M. J., Mou, K. T., Gregorich, C., Steadham, E. M., Lonergan, S. M. & Huff-Lonergan, E. J., (2008) “Proteolysis, Calpastatin Activity, and µ-Calpain Autolysis in Specific Muscles from the Beef Round”, Iowa State University Animal Industry Report 5(1). doi: https://doi.org/10.31274/ans_air-180814-1234

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Published on
01 Jan 2008
Peer Reviewed