Physicochemical and sensory characteristics of calcium chloride-treated horse meat

International Journal of Food Properties

Volumn 6, Issue 1, 2003, Pages 73-85

  De Lourdes Pérez Chabela, María ^a   Escalona Buendia, Héctor ^b   Guerrero Legarreta, Isabel ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b NONE

Author keywords

Calpain activity; Horse meat; Marination; Protein degredation

Indexed keywords

CALCIUM COMPOUNDS; DEGRADATION; MOLECULAR WEIGHT; PH EFFECTS; POSITIVE IONS; PROTEINS; SENSORY PERCEPTION;

MARINATION;

MEATS;

EQUUS CABALLUS;

EID: 0037369295     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120016625     Document Type: Article

References (29)

1. Koohmaraie, M.; Babiker, A.S.; Merkel, R.A.; Dutson, T.R. Role of calcium dependent proteases and lysosomal enzymes in postmortem changes in bovine skeletal muscle. J. Food Sci. 1988a, 53, 1253-1258.
2. Wheeler, T.L.; Koohmaraie, M.; Lansdell, J.L.; Siragusa, G.S.; Miller, M.F. Effect of postmortem injection time, injection level and concentration af calcium chloride and beef quality traits. J. An. Sci. 1993, 71, 2965-2974.
3. Whipple, G.; Koohmaraie, M. Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activity. Meat Sci. 1993, 33, 265-269.
4. Yoshizawa, T.; Sorimachi, H.; Tomika, S.; Ishimura, S.; Suzuki, K. A catalytic subunit of calpain possesses full proteolytic activity. FEMS-Letters 1995, 358, 101-103.
5. Wu, J.Y.; Mills, E.W.; Henning, W.R. Postmortem delay time and heating rate affect tenderness and ultrastructure of prerigor cooked bovine muscle. J. Food Sci. 1995, 60, 565-570.
6. Koohmaraie, M.; Seideman, S.C.; Schollmeyer, J.E.; Dutson, T.E.; Babiker, A.S. Factors associated with the tenderness of three bovine muscles. J. Food Sci. 1988b, 53, 407-412.
7. Lansdell, J.L.; Miller, M.F.; Wheeler, T.L.; Koohmaraie, M.; Ramsey, C.B. Postmortem injection of calcium chloride effects on beef quality traits. J. An. Sci. 1995, 73, 1735-1740.
8. Shackelford, S.D.; Wheeler, T.A; Koohmaraie, M. Tenderness classification of beef. I. Evaluation of beef Longissimus shear force at 1 and 2 days postmortem as a predictor of aged beef tenderness. J. An. Sci. 1997, 75, 2417-2422.
9. Wardlaw, F.B.; Maccaskill, L.H.; Acton, J.C. Effect of postmortem muscle changes on poultry meat loaf properties. J. Food Sci. 1973, 38, 421-424.
10. Semejima, K.; Wolfe, F.H. Degradation of myofibrillar protein components during postmortem aging of chicken muscle. J. Food Sci. 1976, 41, 250-254.
11. Laemmli, U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage t4. Nature 1970, 227, 680-685.
12. Voisey, P.W. Instrumental measurement of food texture. In Rheology and Texture in Food Quality; deMan, J.M., Voisey, P.W., Rasper V.F., Stanley, D.W., Eds.; The Avi Publishing Co.: Westport, 1976; 79-141.
13. Siedel, J.; Stone, H. Sensory Evaluation Practices; Academic Press: New York, 1985.
14. Stone, H.; Siedel, J.L.; Bloomquist, J. Quantitative descriptive analysis. Cereal Foods World 1980, 25, 642-644.
15. Caul, J.F. The profile method of favor analysis. Adv. Food Res. 1957, 7, 1-40.
16. Sas Institute. SAS User's Guide; SAS Institute: Cary, North Carolina, 1996.
17. Whipple, G.; Koohmaraie, M. Degradation of myofibrillar proteins by extractable lysosomal enzymes and m-calpain, and effects of zinc chloride. J. An. Sci. 1991, 69, 4449-4460.
18. Hamm, R. Heating of muscle. In The Physiology and Biochemistry of Muscle as a Food; Briskey, E.J., Cassens, R.G., Trautman, J.C., Eds.; The University of Wisconsin Press: Madison, 1966; 363-385.
19. Morgan, J.B.; Savell, J.W.; Hale, D.S.; Miller, R.K.; Griffin, D.B.; Cross H.R.; Shackelford, S.D. National beef tenderness survey. J. An. Sci. 1991, 69, 3274-3283.
20. Tatsumi, R.; Takahashi, K. Calcium-induced fragmentation of skeletal muscle nebulin filaments. J. Biochem. 1992, 112, 775-779.
21. 2+-dependent proteases and cathepsins B, H, L and D of ostrich skeletal muscle. Meat Sci. 1997, 45 (4), 517-529.
22. Ho, C.Y.; Stromer, M.H.; Rouse, G.; Robson, R.M. Effects of electrical stimulation and postmortem storage an changes an titin, nebulin, desmin, troponin t and muscle ultrastructure an Bos indicus crossbred cattle. J. An. Sci. 1997, 75, 336-376.
23. Rong-Ghi, R.C.; Kou-Joang Lin; Tsai-Fuh Tseng; Chaen-Ping Wu. Postmortem changes in goose (Anser anser) breast muscles as affected by calcium chloride marination. J. Sci. Food Agric. 1995, 68, 293-297.
24. Olson, D.G.; Parrish, F. C.; Dayton W. R.; Goll, D.E. Effect of postmortem storage and calcium activated factor on the myofibrillar proteins of bovine skeletal muscle. J. Food Sci. 1977, 42, 117-124.
25. Koohmaraie, M. Effect of pH, temperature and inhibitors on autolysis and catalytic activity of bovine skeletal muscle μ-calpain. J. An. Sci. 1992, 70, 3071-3080.
26. 2+-activated protease in stored muscle. Meat Sci. 1982, 7, 269-278.
27. Takahashi, K.; Kim, O.H.; Yano, K. Calcium-induced weakening of z-disks in postmortem skeletal muscle. J. Biochem. 1987, 101, 767-773.
28. Pérez-Chabela, M.L.; Escalona, H.; Guerrero, I. Effect of calcium chloride on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit. Meat Sci. 1998, 48 (1/2), 125-134.
29. Ho, C.Y.; Stromer M.H.; Robson, R.M. Identification of the 30 Kda polypeptide in postmortem skeletal muscle as a degradation product af troponin-T. Biochemistry 1994, 76, 369-375.