메뉴 건너뛰기




Volumn 82, Issue 3, 2009, Pages 324-330

Pre-rigor infusion with kiwifruit juice improves lamb tenderness

Author keywords

Actinidin; Calpain; Infusion; Kiwifruit; Lamb; Tenderness

Indexed keywords

ACTINIDIA DELICIOSA;

EID: 64049117743     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.02.003     Document Type: Article
Times cited : (62)

References (41)
  • 1
    • 0036689388 scopus 로고    scopus 로고
    • Effects of papain and a microbial enzyme on meat proteins and beef tenderness
    • Ashie I.N.A., Sorensen T.L., and Nielsen P.M. Effects of papain and a microbial enzyme on meat proteins and beef tenderness. Journal of Food Science 67 (2002) 2138-2142
    • (2002) Journal of Food Science , vol.67 , pp. 2138-2142
    • Ashie, I.N.A.1    Sorensen, T.L.2    Nielsen, P.M.3
  • 2
  • 3
    • 0002204426 scopus 로고
    • An immunological method to access protein degradation in post-mortem muscle
    • Bandman E., and Zdanis D. An immunological method to access protein degradation in post-mortem muscle. Meat Science 22 (1988) 1-19
    • (1988) Meat Science , vol.22 , pp. 1-19
    • Bandman, E.1    Zdanis, D.2
  • 4
    • 33645975849 scopus 로고    scopus 로고
    • Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb colour
    • Bekhit A.E.D., Ilian M.A., Morton J.D., Vanhannan L., Sedcole J.R., and Bickerstaffe R. Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb colour. Journal of Animal Science 83 (2005) 2189-2204
    • (2005) Journal of Animal Science , vol.83 , pp. 2189-2204
    • Bekhit, A.E.D.1    Ilian, M.A.2    Morton, J.D.3    Vanhannan, L.4    Sedcole, J.R.5    Bickerstaffe, R.6
  • 6
    • 0032152137 scopus 로고    scopus 로고
    • Changes in the calpains and calpastatin during post-mortem storage of bovine muscle
    • Boehm M.L., Kendall T.L., Thompson V.F., and Goll D.E. Changes in the calpains and calpastatin during post-mortem storage of bovine muscle. Journal of Animal Science 76 (1998) 2415-2434
    • (1998) Journal of Animal Science , vol.76 , pp. 2415-2434
    • Boehm, M.L.1    Kendall, T.L.2    Thompson, V.F.3    Goll, D.E.4
  • 8
    • 21844496982 scopus 로고
    • Quantification of beef myofibrillar proteins by SDS-PAGE
    • Claeys E., Uytterhaegen L., Buts B., and Demeyer D. Quantification of beef myofibrillar proteins by SDS-PAGE. Meat Science 39 (1995) 159-318
    • (1995) Meat Science , vol.39 , pp. 159-318
    • Claeys, E.1    Uytterhaegen, L.2    Buts, B.3    Demeyer, D.4
  • 9
    • 0012917008 scopus 로고
    • The effect of post-exsanguination infusion on the composition, exudation, colour and post-mortem metabolic changes in lamb
    • Farouk M.M., and Price J.F. The effect of post-exsanguination infusion on the composition, exudation, colour and post-mortem metabolic changes in lamb. Meat Science 38 (1994) 477-496
    • (1994) Meat Science , vol.38 , pp. 477-496
    • Farouk, M.M.1    Price, J.F.2
  • 10
    • 84987354780 scopus 로고
    • Post-exsanguination infusion of ovine carcasses: Effect on tenderness indicators and muscle microstructure
    • Farouk M.M., Price J.F., and Salih A.M. Post-exsanguination infusion of ovine carcasses: Effect on tenderness indicators and muscle microstructure. Journal of Food Science 57 (1992) 1311-1315
    • (1992) Journal of Food Science , vol.57 , pp. 1311-1315
    • Farouk, M.M.1    Price, J.F.2    Salih, A.M.3
  • 13
    • 0025868336 scopus 로고
    • Studies of the α-actinin/actin interaction in the Z-disk by using calpain
    • Goll D.E., Dayton W.R., Singh I., and Robson R.M. Studies of the α-actinin/actin interaction in the Z-disk by using calpain. Journal of Biological Chemistry 266 (1991) 8501-8510
    • (1991) Journal of Biological Chemistry , vol.266 , pp. 8501-8510
    • Goll, D.E.1    Dayton, W.R.2    Singh, I.3    Robson, R.M.4
  • 14
    • 0028126638 scopus 로고
    • Identification of the 30 kDa polypeptide in post-mortem skeletal muscle as a degradation product of troponin-T
    • Ho C.Y., Stromer M.H., and Robson R.M. Identification of the 30 kDa polypeptide in post-mortem skeletal muscle as a degradation product of troponin-T. Biochimie 76 (1994) 369-375
    • (1994) Biochimie , vol.76 , pp. 369-375
    • Ho, C.Y.1    Stromer, M.H.2    Robson, R.M.3
  • 15
    • 0037593997 scopus 로고    scopus 로고
    • Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-colour stability
    • Hunt M.C., Schoenbeck J.J., Yancey E.J., Dikeman M.E., Loughin T.M., and Addis P.B. Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-colour stability. Journal of Animal Science 81 (2003) 669-675
    • (2003) Journal of Animal Science , vol.81 , pp. 669-675
    • Hunt, M.C.1    Schoenbeck, J.J.2    Yancey, E.J.3    Dikeman, M.E.4    Loughin, T.M.5    Addis, P.B.6
  • 16
    • 1242310089 scopus 로고    scopus 로고
    • Up- and down-regulation of longissimus tenderness parallels changes in the myofibril-bound calpain 3 protein
    • Ilian M.A., Bekhit A.E.D., Stevenson B., Morton J.D., Isherwood P., and Bickerstaffe R. Up- and down-regulation of longissimus tenderness parallels changes in the myofibril-bound calpain 3 protein. Meat Science 67 (2004) 433-445
    • (2004) Meat Science , vol.67 , pp. 433-445
    • Ilian, M.A.1    Bekhit, A.E.D.2    Stevenson, B.3    Morton, J.D.4    Isherwood, P.5    Bickerstaffe, R.6
  • 18
    • 0002514983 scopus 로고
    • Muscle proteinases and meat aging
    • Koohmaraie M. Muscle proteinases and meat aging. Meat Science 36 1-2 (1994) 93-104
    • (1994) Meat Science , vol.36 , Issue.1-2 , pp. 93-104
    • Koohmaraie, M.1
  • 19
    • 0026181669 scopus 로고
    • Effect of calcium chloride infusion on the tenderness of lambs fed a β-adrenergic agonist
    • Koohmaraie M., and Shackelford S.D. Effect of calcium chloride infusion on the tenderness of lambs fed a β-adrenergic agonist. Journal of Animal Science 69 (1991) 2463-2471
    • (1991) Journal of Animal Science , vol.69 , pp. 2463-2471
    • Koohmaraie, M.1    Shackelford, S.D.2
  • 20
    • 33745648075 scopus 로고    scopus 로고
    • Contribution of post-mortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
    • Koohmaraie M., and Geesink G.H. Contribution of post-mortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Science 74 (2006) 34-43
    • (2006) Meat Science , vol.74 , pp. 34-43
    • Koohmaraie, M.1    Geesink, G.H.2
  • 21
    • 0024653898 scopus 로고
    • Acceleration of post-mortem tenderization in ovine carcasses through infusion of calcium chloride: Effect of concentration and ionic strength
    • Koohmaraie M., Crouse J.D., and Mersmann H.J. Acceleration of post-mortem tenderization in ovine carcasses through infusion of calcium chloride: Effect of concentration and ionic strength. Journal of Animal Science 67 (1989) 934-942
    • (1989) Journal of Animal Science , vol.67 , pp. 934-942
    • Koohmaraie, M.1    Crouse, J.D.2    Mersmann, H.J.3
  • 22
    • 0032066346 scopus 로고    scopus 로고
    • Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus
    • Koohmaraie M., Shackelford S.D., and Wheeler T.L. Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus. Journal of Animal Science 76 (1998) 1427-1432
    • (1998) Journal of Animal Science , vol.76 , pp. 1427-1432
    • Koohmaraie, M.1    Shackelford, S.D.2    Wheeler, T.L.3
  • 24
    • 84986516462 scopus 로고
    • Application of actinidin from kiwifruit to meat tenderization and characterization of beef muscle protein hydrolysis
    • Lewis D.A., and Luh B.S. Application of actinidin from kiwifruit to meat tenderization and characterization of beef muscle protein hydrolysis. Journal of Food Biochemistry 12 (1988) 147-158
    • (1988) Journal of Food Biochemistry , vol.12 , pp. 147-158
    • Lewis, D.A.1    Luh, B.S.2
  • 25
    • 84987313519 scopus 로고
    • The 30,000-dalton component of tender bovine longissimus muscle
    • McBride M.A., and Parrish J.F.C. The 30,000-dalton component of tender bovine longissimus muscle. Journal of Food Science 42 (1977) 1627-1629
    • (1977) Journal of Food Science , vol.42 , pp. 1627-1629
    • McBride, M.A.1    Parrish, J.F.C.2
  • 26
    • 0014807078 scopus 로고
    • Anionic proteinase from actinidin chinensis
    • McDowall M.A. Anionic proteinase from actinidin chinensis. European Journal of Biochemistry 14 (1970) 214-221
    • (1970) European Journal of Biochemistry , vol.14 , pp. 214-221
    • McDowall, M.A.1
  • 27
    • 0042351258 scopus 로고    scopus 로고
    • Calpain-calpastatin and toughness in M. Longissimus from electrically stimulated lamb and beef carcasses
    • Morton J.D., Bickerstaffe R., Kent M.P., Dransfield E., and Keeley G.M. Calpain-calpastatin and toughness in M. Longissimus from electrically stimulated lamb and beef carcasses. Meat Science 52 (1999) 71-79
    • (1999) Meat Science , vol.52 , pp. 71-79
    • Morton, J.D.1    Bickerstaffe, R.2    Kent, M.P.3    Dransfield, E.4    Keeley, G.M.5
  • 28
    • 0142169923 scopus 로고    scopus 로고
    • Prerigor infusion of lamb with sodium chloride, phosphate, and dextrose solutions to improve tenderness
    • Murphy M.A., and Zerby H.N. Prerigor infusion of lamb with sodium chloride, phosphate, and dextrose solutions to improve tenderness. Meat Science 66 (2004) 343-349
    • (2004) Meat Science , vol.66 , pp. 343-349
    • Murphy, M.A.1    Zerby, H.N.2
  • 29
    • 0031286262 scopus 로고    scopus 로고
    • The relationship between early post-mortem pH and the tenderisation of beef muscles
    • O'Halloran G.R., Troy D.J., and Buckley D.J. The relationship between early post-mortem pH and the tenderisation of beef muscles. Meat Science 45 (1997) 239-251
    • (1997) Meat Science , vol.45 , pp. 239-251
    • O'Halloran, G.R.1    Troy, D.J.2    Buckley, D.J.3
  • 30
    • 0034378686 scopus 로고    scopus 로고
    • Determination of the buffering capacity of postrigor meat
    • Puolanne E., and Kivikari R. Determination of the buffering capacity of postrigor meat. Meat Science 56 (2000) 7-13
    • (2000) Meat Science , vol.56 , pp. 7-13
    • Puolanne, E.1    Kivikari, R.2
  • 31
    • 5744232449 scopus 로고    scopus 로고
    • The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles
    • Sazili A.Q., Parr T., Sensky P.L., Jones S.W., Bardsley R.G., and Buttery P.J. The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles. Meat Science 69 (2004) 17-25
    • (2004) Meat Science , vol.69 , pp. 17-25
    • Sazili, A.Q.1    Parr, T.2    Sensky, P.L.3    Jones, S.W.4    Bardsley, R.G.5    Buttery, P.J.6
  • 35
    • 23844478907 scopus 로고    scopus 로고
    • Lamb meat quality of two breeds with protected origin designation.Influence of breed, sex and live weight
    • Teixeira A., Batista S., Delfa R., and Cadavez V. Lamb meat quality of two breeds with protected origin designation.Influence of breed, sex and live weight. Meat Science 71 (2005) 530-536
    • (2005) Meat Science , vol.71 , pp. 530-536
    • Teixeira, A.1    Batista, S.2    Delfa, R.3    Cadavez, V.4
  • 36
  • 37
    • 0036323161 scopus 로고    scopus 로고
    • The effects of pressure treatments with kiwi fruit protease on adult cattle semitendinosus muscle
    • Wada M., Suzuki T., Yaguti Y., and Hasegawa T. The effects of pressure treatments with kiwi fruit protease on adult cattle semitendinosus muscle. Food Chemistry 78 (2002) 167-171
    • (2002) Food Chemistry , vol.78 , pp. 167-171
    • Wada, M.1    Suzuki, T.2    Yaguti, Y.3    Hasegawa, T.4
  • 38
    • 2342631166 scopus 로고    scopus 로고
    • The solubilization of unheated cattle achilles tendon with actinidin under neutral and acidic conditions
    • Wada M., Hosaka M., Nakazawa R., Kobayashi Y., and Hasegawa T. The solubilization of unheated cattle achilles tendon with actinidin under neutral and acidic conditions. Food Science and Technology Research 10 (2004) 35-37
    • (2004) Food Science and Technology Research , vol.10 , pp. 35-37
    • Wada, M.1    Hosaka, M.2    Nakazawa, R.3    Kobayashi, Y.4    Hasegawa, T.5
  • 39
    • 0033195002 scopus 로고    scopus 로고
    • The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major
    • Wheeler T.L., and Koohmaraie M. The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major. Journal of Animal Science 77 (1999) 2444-2451
    • (1999) Journal of Animal Science , vol.77 , pp. 2444-2451
    • Wheeler, T.L.1    Koohmaraie, M.2
  • 40
    • 33645201741 scopus 로고    scopus 로고
    • Effects of vascular infusion of cattle after exsanguination with a solution of saccharides, sodium chloride, and phosphates, with or without vitamin C, on carcass and meat palatability traits
    • Yancey E.J., Dobbels T.E., Dikeman M.E., and Katsanidis E. Effects of vascular infusion of cattle after exsanguination with a solution of saccharides, sodium chloride, and phosphates, with or without vitamin C, on carcass and meat palatability traits. Journal of Animal Science 77 Suppl. 1 (1999) 47
    • (1999) Journal of Animal Science , vol.77 , Issue.SUPPL. 1 , pp. 47
    • Yancey, E.J.1    Dobbels, T.E.2    Dikeman, M.E.3    Katsanidis, E.4
  • 41
    • 0036019645 scopus 로고    scopus 로고
    • Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from charolais cattle
    • Yancey E.J., Dikeman M.E., Addis P.B., Katsanidis E., and Pullen M. Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from charolais cattle. Meat Science 60 (2002) 341-347
    • (2002) Meat Science , vol.60 , pp. 341-347
    • Yancey, E.J.1    Dikeman, M.E.2    Addis, P.B.3    Katsanidis, E.4    Pullen, M.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.