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Calpains from thaw rigor muscle.

Author(s) : DRANSFIELD E.

Type of article: Article

Summary

The fresh beef contained 14 microgrammes of micro-calpains per gramme. Rapid thawing at 30 deg C for 20 minutes reduced micro-calpains by 14%. Storage at -3 deg C for 1 day prevented thawing-related muscle retraction. Variations in calpain activity, more than variations in sarcomere length, influenced the hardness of the thawed meat.

Details

  • Original title: Calpains from thaw rigor muscle.
  • Record ID : 1998-1089
  • Languages: English
  • Source: Meat Sci. - vol. 43 - n. 3-4
  • Publication date: 1996

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