Journal ArticleDOI
Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles.
Ahmed Ouali,A. Talmant +1 more
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TLDR
The conditioning rate of meat from different species and, within one species, from different muscles was discussed and it was concluded that the conditioning rate may be correlated positively to calpain II: calpastatin ratio and negatively to cal Pastatin content.About:
This article is published in Meat Science.The article was published on 1990-01-01. It has received 209 citations till now. The article focuses on the topics: Calpastatin & Calpain.read more
Citations
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Biochemical factors regulating the toughening and tenderization processes of meat
TL;DR: A brief review of the biochemical basis for longissimus toughening and tenderization processes is presented to explore the potential technologies that can be developed based on this knowledge to reduce variation in tenderness, thus, improving consumer acceptance of meat.
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Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
TL;DR: Research efforts in this area should focus on elucidation of regulation of μ-calpain activity in postmortem muscle to develop reliable methods to predict meat tenderness and on the meat industry to produce a consistently tender product.
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Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.
TL;DR: This review identifies the critical stages which affect the translocation of water into the extra-myofibrillar space and thus the potential for decreased WHC during proteolysis and discusses how the intrinsic properties of the water held within the meat could contribute to juiciness and tenderness.
Journal ArticleDOI
How Muscle Structure and Composition Influence Meat and Flesh Quality
Anne Listrat,Bénédicte Lebret,Isabelle Louveau,Thierry Astruc,Muriel Bonnet,L. Lefaucheur,Brigitte Picard,Jéroˆme Bugeon +7 more
TL;DR: Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.
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Control of fresh meat quality through manipulation of muscle fiber characteristics
TL;DR: Several potential factors including breed, genotype, sex, hormone, growth performance, diet, muscle location, exercise and ambient temperature are proposed that can be used to manipulate muscle fiber characteristics and subsequently meat quality in animals.
References
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Determination of serum proteins by means of the biuret reaction.
TL;DR: An investigation of the biochemical changes following experimental liver injury felt the need of a simple, rapid, and accurate method for determining the protein fractions in small amounts of serum and began with Kingsley’s biuret procedure.
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ATPase Activity of Myosin Correlated with Speed of Muscle Shortening
TL;DR: A role for the ATPase activity of myosin in determining the speed of muscle contraction is suggested and the F-actin-binding ability of myOSin from various muscles was rather constant.
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Metabolic profiles of three fiber types of skeletal muscle in guinea pigs and rabbits.
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Intracellular Ca2+-dependent protease (calpain) and its high-molecular-weight endogenous inhibitor (calpastatin)
TL;DR: Ubiquitous distribution of Ca 2+ -dependent neutral protease and its specific inhibitor in various tissues and cells is described and a proposal is made to call the protease calpain and the inhibitor calpastatin, both as generic names.