Effect of muscle type on the rate of post-mortem proteolysis in pigs

被引：44

作者：

Christensen, M ^{[1
]}

Henckel, P

Purslow, PP

机构：

[1] Royal Vet & Agr Univ, Dept Dairy & Food Sci, DK-1958 Frederiksberg C, Denmark

[2] Danish Inst Agr Sci, Dept Prod Qual, DK-8830 Tjele, Denmark

[3] Ontario Agr Coll, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

MEAT SCIENCE | 2004年 / 66卷 / 03期

关键词：

pigs; muscle type; post-mortem storage; proteolytic degradation; desmin; troponin-T;

D O I：

10.1016/S0309-1740(03)00175-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Post-mortem proteolysis was examined in muscle homogenates from porcine in. longissimus dorsi (LD), in. semitendinosus (ST), m. seminiembranosus (SM), m. vastus intermedius (VI), and m. soleus (S). During post-mortem storage, desmin and troponin-T degraded faster in LD and SM than in ST, VI and S. ST exhibited the same rate of degradation as VI and S. These differences could not be explained solely by differences in fibre type distribution, indicating that other muscle-specific traits independent of fibre type determine myofibrillar degradation post-mortem. Thus, the rate of post-mortem proteolysis seems to depend more on muscle-to-muscle variations than on fibre type composition. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：595 / 601

页数：7

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