The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle

Meat Science

Volumn 91, Issue 1, 2012, Pages 50-55

  Pomponio, Luigi ^a   Ertbjerg, Per ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Calpain autolysis; Calpastatin; Myofibril fragmentation; Proteolysis; Zymography

Indexed keywords

CALCIUM CONCENTRATION; CALPAIN SYSTEMS; CALPAINS; CALPASTATIN; EFFECT OF TEMPERATURE; HIGH TEMPERATURE; HIGHER TEMPERATURES; INCUBATION TEMPERATURES; LONGISSIMUS; MYOFIBRIL FRAGMENTATION; STORAGE TIME; TIME POINTS; ZYMOGRAPHY;

ANTIGEN-ANTIBODY REACTIONS; PROTEOLYSIS; TEMPERATURE;

MUSCLE;

SUS;

CALCIUM; CALCIUM BINDING PROTEIN; CALPAIN; CALPAIN 1; CALPAIN 2; CALPASTATIN; CYSTEINE PROTEINASE INHIBITOR; M-CALPAIN; MU-CALPAIN;

ANIMAL; ARTICLE; AUTOLYSIS; CHEMISTRY; DRUG ANTAGONISM; DRUG EFFECT; ENZYMOLOGY; FOOD HANDLING; ISOLATION AND PURIFICATION; MEAT; METABOLISM; MUSCLE FIBRIL; PARTICLE SIZE; PROTEIN DEGRADATION; SARCOMERE; SKELETAL MUSCLE; SWINE; TEMPERATURE; TIME;

ANIMALS; AUTOLYSIS; CALCIUM; CALCIUM-BINDING PROTEINS; CALPAIN; CYSTEINE PROTEINASE INHIBITORS; FOOD HANDLING; MEAT; MUSCLE, SKELETAL; MYOFIBRILS; PARTICLE SIZE; PROTEOLYSIS; SARCOMERES; SUS SCROFA; TEMPERATURE; TIME FACTORS;

EID: 84856370886     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.12.005     Document Type: Article

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