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本发明公开了一种基于μ-ｃａｌｐａｉｎ活性判断肌肉最佳成熟度的方法，牲畜肉嫩度用肌原纤维小片化指数代表，持水性用加压失水率代表，包括：步骤一、牲畜宰后取多份生肉样品，置于温度２-６℃下分别成熟不同时间；步骤二、测定成熟不同时间下的各份生肉样品中的μ-ｃａｌｐａｉｎ相对活性、肌原纤维小片化指数及加压失水率；步骤三、绘制成熟时间与μ-ｃａｌｐａｉｎ相对活性、成熟时间与加压失水率的趋势图，拟合成熟时间与...
The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi
calpain activity, carcasses, chilling methods, meat quality, pork
2012/8/14
The objective of this study was to investigate the effects of conventional chilling (0 to 4 ◦C), rapid chilling (RC, –20 ◦C for 30 min, followed by 0 to 4 ◦C), and short-duration chi...
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
Meat Tenderness Postmortem Calpain
2012/8/10
Tenderness has been repeatedly reported as the most important quality aspect of meat. However, a number of studies have shown that a significant portion of retail meat can be considered tough. As a co...