Calcium ethylenediaminetetraacetate (CaEDTA) toxicity—Effect of lysosomal stabilizers and labilizers on CaEDTA-induced collagen degradation in the rat

Rogerson, Katherine M.; Aronson, Arthur L.

doi:10.1016/0006-2952(75)90269-5

Cited by 7 publications

(1 citation statement)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The administration of vitamin A to adult male humans increased acid phosphatase and GLU in blood (Czarnecki et al, 1969). Furthermore vitamin A palmitate has been shown to induce the degradation of immature collagen (Rogerson and Aronson, 1975). The objective of this study was to characterize the effects of cooling rate, electrical stimulation and high levels of vitamin A on different parameters involved in meat aging.…”

Section: Introductionmentioning

confidence: 99%

Vitamin A, Electrical Stimulation, and Chilling Rate Effects on Lysosomal Enzyme Activity in Aging Bovine Muscle

Pommier

1992

Journal of Food Science

View full text Add to dashboard Cite

Means of enhancing the rate of aging of bovine meat were investigated to provide some understanding of the tenderization process. Vitamin A was administered to finishing steers, carcasses were electrically stimulated, and longissimus dorsi muscle samples chilled at 2 different rates. Liver cathepsin D, beta-glucuronidase and hexosaminidase were increased (PcO.05) with vitamin A supplementation but muscle enzymes were not affected. Chilling rate, electrical stimulation and time significantly (PcO.05) affected cathepsin D distribution patterns, meat color, Warner-Bratzler, myofibrillar fragmentation index and collagen data. Troponin-T degradation was enhanced by aging. Thus, vitamin A can modify liver catheptic enzyme activity but does not affect muscle enzymes at these levels.

show abstract

Section: Introductionmentioning

confidence: 99%