Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradation

Meat Science

Volumn 86, Issue 3, 2010, Pages 883-887

  Kim, Yuan H ^a   Lonergan, Steven M ^a   Huff Lonergan, Elisabeth ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

calpain; Beef; Protein denaturation; Proteolysis; Semimembranosus; Tenderness

Indexed keywords

CALPAIN ACTIVATION; CALPAINS; DENATURING CONDITIONS; HUE VALUES; MODIFIED ATMOSPHERE; PROTEIN CONCENTRATIONS; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN SOLUBILITY; SEMIMEMBRANOSUS; SEMIMEMBRANOSUS MUSCLES; TENDERNESS; TROPONIN; WESTERN BLOTTING;

ANTIGEN-ANTIBODY REACTIONS; DEGRADATION; DENATURATION; MEATS; MODIFIED ATMOSPHERE PACKAGING; MUSCLE; OXYGEN;

PROTEINS;

CALPAIN; CARBON DIOXIDE; MUSCLE PROTEIN; OXYGEN;

ANIMAL; ARTICLE; ATMOSPHERE; CADAVER; CATTLE; COLOR; FOOD PACKAGING; HYDROLYSIS; MEAT; METABOLISM; METHODOLOGY; PROTEIN DENATURATION; SKELETAL MUSCLE; WESTERN BLOTTING;

ANIMALS; ATMOSPHERE; BLOTTING, WESTERN; CALPAIN; CARBON DIOXIDE; CATTLE; COLOR; FOOD PACKAGING; HYDROLYSIS; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; OXYGEN; POSTMORTEM CHANGES; PROTEIN DENATURATION;

EID: 79952816716     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.06.002     Document Type: Article

References (29)

1. AMSA Guidelines for meat color evaluation. Proceedings of the 44th annual reciprocal meat conference 1991, vol. 44:1-17. American Meat Science Association, Manhattan, KS.
2. Barbut S., Sosnicki A.A., Lonergan S.M., Knapp T., Ciobanu D.C., Gatcliffe L.J., et al. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat. Meat Science 2008, 79(1):46-63.
3. Bee G., Anderson A.L., Lonergan S.M., Huff-Lonergan E. Extent of pH decline affects proteolysis of cytoskeletal proteins and water holding capacity in pork. Meat Science 2007, 76:359-365.
4. Claeys E., De Smet S., Demeyer D., Geers R., Buys N. Effect of rate of pH decline on muscle enzyme activities in two pig lines. Meat Science 2001, 57(3):257-263.
5. Geesink G.H., Koohmaraie M. Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage. Journal of Animal Science 1999, 77(6):1490-1501.
6. Goll D.E., Thompson V.F., Li H., Wei W., Cong J. The calpain system. Physiological Reviews 2003, 83(3):731-801.
7. Gunderson J.A., Hunt M.C., Houser T.A., Boyle E.A.E., Dikeman M.E., Johnson D.E., et al. Effects of zilpaterol hydrochloride feeding duration on crossbred beef semimembranosus steak color in aerobic or modified atmosphere packaging. Journal of Animal Science 2009, 87(11):3739-3750.
8. Huff-Lonergan E., Mitsuhashi T., Beekman D.D., Parrish F.C., Olson D.G., Robson R.M. Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. Journal of Animal Science 1996, 74(5):993-1008.
9. Kim Y.H., Huff-Lonergan E., Sebranek J.G., Lonergan S.M. High oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science 2010, 85(4):759-767.
10. Kim Y.H., Keeton J.T., Smith S.B., Berghman L.R., Savell J.W. Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles. Meat Science 2009, 83(3):376-382.
11. Koohmaraie M. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science 1996, 43(Supplement 1):193-201.
12. Lee M.S., Yancey J.W.S., Apple J.K., Sawyer J.T., Baublits R.T. Within-muscle variation in color and pH of beef semimembranosus. Journal of Muscle Foods 2008, 19(1):62-73.
13. Lonergan S.M., Huff-Lonergan E., Rowe L.J., Kuhlers D.L., Jungst S.B. Selection for lean growth efficiency in Duroc pigs influences pork quality. Journal of Animal Science 2001, 79(8):2075-2085.
14. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with the folin phenol reagent. The Journal of Biological Chemistry 1951, 193(1):265-275.
15. MacDougall D.B. Changes in the colour and opacity of meat. Food Chemistry 1982, 9(1-2):75-88.
16. Maddock K.R., Huff-Lonergan E., Rowe L.J., Lonergan S.M. Effect of pH and ionic strength on of μ- and m-calpain inhibition by calpastatin. Journal of Animal Science 2005, 83:1370-1376.
17. Melody J.L., Lonergan S.M., Rowe L.J., Huiatt T.W., Mayes M.S., Huff-Lonergan E. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. Journal of Animal Science 2004, 82(4):1195-1205.
18. Ockerman H.W., Cahill V.R. Water extractability of muscle protein and factors which affect this procedure as a method of determining pork quality. Journal of Animal Science 1968, 27(1):31-38.
19. Robson R.M., Huff-Lonergan E., Parrish F.C., Ho C.Y., Stromer M.H., Huiatt T.W. Postmortem changes in the myofibrillar and other cytoskeletal proteins in muscle. Reciprocal Meat Conference 1997, vol. 50:43-52.
20. Rowe L.J., Maddock K.R., Lonergan S.M., Huff-Lonergan E. Influence of early postmortem protein oxidation on beef quality. Journal of Animal Science 2004, 82(3):785-793.
21. Sammel L.M., Hunt M.C., Kropf D.H., Hachmeister K.A., Johnson D.E. Comparison of assays for metmyoglobin reducing ability in beef inside and outside semimembranosus muscle. Journal of Food Science 2002, 67(3):978-984.
22. Sammel L.M., Hunt M.C., Kropf D.H., Hachmeister K.A., Kastner C.L., Johnson D.E. Influence of chemical characteristics of beef inside and outside semimembranosus on color traits. Journal of Food Science 2002, 67(4):1323-1330.
23. SAS SAS user's guide 2007, SAS Institute, Inc., Cary, N.C.
24. Sawyer J.T., Baublits R.T., Apple J.K., Meullenet J.F., Johnson Z.B., Alpers T.K. Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus. Meat Science 2007, 75(4):575-584.
25. Seyfert M., Hunt M.C., Mancini R.A., Hachmeister K.A., Kropf D.H., Unruh J.A. Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round muscles. Meat Science 2004, 68(2):209-219.
26. Tarrant P.V. The effect of hot-boning on glycolysis in beef muscle. Journal of the Science of Food and Agriculture 1977, 28(10):927-930.
27. Tarrant P.V., Mothersill C. Glycolysis and associated changes in beef carcasses. Journal of the Science of Food and Agriculture 1977, 28(8):739-749.
28. Zhang W.G., Lonergan S.M., Gardner M.A., Huff-Lonergan E. Contribution of postmortem changes of integrin, desmin and [mu]-calpain to variation in water holding capacity of pork. Meat Science 2006, 74(3):578-585.
29. Zhu L.G., Brewer M.S. Metmyoglobin reducing capacity of fresh normal, PSE, and DFD pork during retail display. Journal of Food Science 1998, 63(3):390-393.