Effects of Postmortem time of calcium chloride injection on beef tenderness and drip, cooking, and total loss

Boleman, S J; Bidner, T. D.; McMillin, Kenneth; Monlezun, Charles J.

doi:10.1016/0309-1740(95)80005-0

Cited by 39 publications

(28 citation statements)

References 13 publications

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“…Calcium chloride is added to muscle foods because of its ease of application, safety of use (approved by Food and Drug Administration) and as an additional source of calcium (Jaturasitha et al, 2004). It has been suggested to accelerate the tenderization process in the muscles (Morgan et al, 1991;Boleman et al, 1995;Kerth et al, 1995). Perez et al (1998) reported improved tenderness of meat obtained from chicken, horse, cattle and rabbit by calcium chloride injection.…”

Section: Introductionmentioning

confidence: 99%

The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning

Cao

Khan

et al. 2012

Animal

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Tenderness is considered as the most important quality determinant of meat. Calcium chloride application has been shown to improve tenderness by regulating endogenous proteinases. This study was designed to determine the effect of 300 mM calcium chloride injection on myofibrillar structures, caspase activities and shear force in longissimus muscles of bulls duringpostmortemstorage of 7 days. Myofibrillar fragmentation index was determined as an index of proteolysis occurring in muscle fibers and associated proteins. Maximum tenderness was observed at days 4 and 7 in both treated and control samples. The injection of calcium chloride significantly increased myofibrillar proteolysis and improved tenderness atpostmortemdays 4 and 7. The treatment reduced caspase-9 activity at 4 h and day 4, whereas those of caspase-8 and -3 activities at days 1 and 4 with respect to control. The improved tenderness and increased myofibril fragmentation with decreased caspase activities suggested that the proteolytic systems activated with calcium chloride injection possibly behave independent of the caspase system.

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Section: Introductionmentioning

confidence: 99%

The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning

Cao

Khan

et al. 2012

Animal

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“…[Morgan et al, 1991;Boleman et al, 1995]. This way tenderness of meat can increase by 50% only after 24 h [Morgan et al, 1991].…”

Section: + -Ions On the Activity Of Calpainsmentioning

confidence: 94%

“…Tenderness of meat is the most important quality distinguishing feature of meat in consumer evaluation [Koohmaraie, 1994[Koohmaraie, , 1996Boleman et al, 1995;Miller et al, 2001; Destefanis et al, 2008;Zork et al, 2009]. The problem of tenderness concerns mostly beef which requires at least 14 days of storage in cooling conditions to obtain the fi nal tenderness, while pork requires 5-7 days, and lamb 7-10 days .…”

Section: Introductionmentioning

confidence: 99%

“…The problem of tenderness concerns mostly beef which requires at least 14 days of storage in cooling conditions to obtain the fi nal tenderness, while pork requires 5-7 days, and lamb 7-10 days . Consumers are willing to pay higher prices for beef which has guaranteed appropriate tenderness [Boleman et al, 1995[Boleman et al, , 1997Lusk et al, 2001;Shackelford et al, 2001;Feldkamp et al, 2005]. Various pre-slaughter and post-slaughter factors and their mutual effects infl uence tenderness of meat [Destefanis et al, 2008].…”

Section: Introductionmentioning

confidence: 99%

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Enzymes in Tenderization of Meat – The System of Calpains and Other Systems

Nowak¹

2011

Pol. J. Food Nutr. Sci.

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These changes lead to obtaining the fi nal meat tenderness.Many studies have shown that tenderness is dependent on such enzymes as: cathepsins and calpains. Some researchers suggest that proteasomes may be responsible for the fi nal tenderness, while others that caspases [Bernard et al., 2007;Kemp et al., 2010]. However, many studies have assigned this role to the calpains system [Neth et al., 2007;Kemp et al., 2010]. Therefore, in this paper most attention is dedicated to calpains. This paper includes the characteristics of calpains as well as their localization, structure, activity of calpain system, and research in this fi eld. Recently, genetic tests have provided much information. Markers are used commercially to assess meat quality. At present, we are observing great interest in the caspases which may contribute to postmortem proteolysis and tenderization of meat. This paper mentions this fact as well. ENZYMES IN TENDERIZATIONThe mechanism of meat tenderization is complicated. Numerous investigations are being conducted which are aimed at explaining the mechanism of meat tenderization and factors responsible for the initiation and course of this process. There are theories of enzymatic and non-enzymatic meat tenderization. Many studies have shown that enzymes (proteases) are responsible for tenderization. It is considered that the protease system can be involved in postmortem proteolysis and meat Tenderness of meat is considered as the most important feature of meat quality. Three proteolytic systems present in a muscle were examined as those which can play a role in the postmortem proteolysis and tenderization: the system of calpains, lysosomal cathepsins and MCP (multicatalytic proteinase complex). There are several theories (enzymatic or non-enzymatic) explaining the tenderization process. The calpain theory of tenderization was recognized as the most probable. During tenderization the main structures of a cytoskeleton are degraded as well as myofi bril and cytoskeletal proteins. Meat becomes soft and the process of tenderization is accompanied by changes in the ultrastructure (degradation of the Z-line and the I-band). Many studies show that the system of calpains (especially calpain I and calpastatin) plays a major role in postmortem proteolysis and meat tenderization. However, recent studies show that proteasomes and caspases may be responsible for this process as well. This paper includes the characterization of calpains as well as describes the construction and functioning of the system of calpains. Additionally, this article presents factors infl uencing the activity of calpains. It was also mentioned that other systems, such as proteasomes and caspases, may be involved in postmortem tenderization of meat.

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“…Como conseqüência, apenas 30% da calpaína II é ativada num processo natural de maturação [5]. A fim de melhorar a eficiência desse sistema, vem sendo estudada a adição de soluções salinas contendo íons cálcio (CaCl 2 ) à carne, seguido de maturação a vácuo sob refrigeração [2,13,19]. O tempo geralmente utilizado para essa maturação varia de 7 a 14 dias [10,12,18].…”

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Efeito da injeção de diferentes concentrações de cloreto de cálcio na textura e aceitabilidade de carne bovina maturada

Heinemann

Pinto

2003

Ciênc. Tecnol. Aliment.

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Efeito do cloreto de cálcio na textura e aceitabilidade da carne bovina maturada, Heinemann e Pinto -INTRODUÇÃODentre os fatores que influenciam a qualidade da carne bovina in natura, a maciez exerce papel fundamental. Esse atributo é influenciado por uma complexa variedade de fatores e, em decorrência disso, a textura só é conhecida no momento do consumo, fato que representa um importante problema para a indústria cárnea [17]. Esse problema é bastante acentuado no Brasil, devido a vários fatores, como a elevada idade dos animais abatidos, o manejo pré e pós-abate, o estado nutricional dos animais e o fato dos rebanhos serem constituídos predominantemente por raças zebuínas [1]. Uma das alternativas tecnológicas mais difundidas e utilizadas pelas indústrias nacionais para melhorar e padronizar a textura é a maturação de cortes cárneos embalados a vá-cuo sob refrigeração. Esse processo retarda o crescimento microbiano e possibilita a ação de proteases endógenas.De acordo com JOHNSON et al. [9], o principal responsável pela proteólise, que provoca a degradação da estrutura muscular pós-abate e o conseqüente amaciamento da carne, é o sistema formado pela enzima calpaína, que é ativada pelos íons cálcio presentes no citoplasma da célula muscular, e pela calpastatina, uma proteína que age como inibidor. A calpaína se apresenta sob as formas de calpaína I e II [11]. A primeira necessita de 1 a 5mM de cálcio para se ativar. Já a calpaína II necessita de uma concentração de cálcio livre em torno de 50 a 70mM, quantidades maiores do que as encontradas naturalmente na carne [9]. Como conseqüência, apenas 30% da calpaína II é ativada num processo natural de maturação [5]. A fim de melhorar a eficiência desse sistema, vem sendo estudada a adição de soluções salinas contendo íons cálcio (CaCl 2 ) à carne, seguido de maturação a vácuo sob refrigeração [2,13,19]. O tempo geralmente utilizado para essa maturação varia de 7 a 14 dias [10,12,18]. Além do tempo de maturação, é importante que a injeção de cloreto de cálcio seja realizada após a instalação do rigor mortis, uma vez que a carne tratada em estado pré-rigor pode apresentar problemas de aparên-cia e flavor [19]. Além disso, dependendo da quantidade de sal adicionado à carne, pode ocorrer formação de sabor indesejável. MORGAN et al. [14] observaram o desenvolvimento de sabor amargo e metálico em carne injetada com solução 300mM de cloreto de cálcio. Assim, é importante estabelecer a concentração e quantidade ideal de CaCl 2 a ser adicionado à carne para obter o efeito desejado de abrandamento da textura, sem promover o surgimento de defeitos de sabor decorrentes da aplicação dessa alternativa tecnológica. Para RESUMOA maturação a vácuo é uma das alternativas tecnológicas mais utilizadas para melhorar e padronizar a textura da carne bovina. Nesse processo, o amaciamento decorre da ação de enzimas proteolíticas endógenas, dentre as quais se destacam as calpaínas, cuja atividade depende da presença de íons cálcio livres no sarcoplasma. Por isso, a adição de soluções de clo...

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Effects of Postmortem time of calcium chloride injection on beef tenderness and drip, cooking, and total loss

Cited by 39 publications

References 13 publications

The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning

The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning

Enzymes in Tenderization of Meat – The System of Calpains and Other Systems

Efeito da injeção de diferentes concentrações de cloreto de cálcio na textura e aceitabilidade de carne bovina maturada

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