Proteolytic and physicocohemical mechanisms involved in meat texture development

Modeling tenderness for genetic and quantitative trait loci analyses1

“…These findings are in accord with the report of Stolowski et al (2006). Furthermore, changes in muscle characteristics, such as muscle bundle size, muscle types, and pH, have been reported to be associated with tenderness (Cross et al, 1973;Ouali, 1992;Maltin et al, 1997). For example, the proteolytic systems (such as calpain -calpastatin system), soluble collagen content, pH, and perimysium thickness are affected by muscle type and breed (Brooks and Savell, 2004;Stolowski et al, 2006;Lefaucheur, 2010).…”

Modeling tenderness for genetic and quantitative trait loci analyses1

“…These findings are in accord with the report of Stolowski et al (2006). Furthermore, changes in muscle characteristics, such as muscle bundle size, muscle types, and pH, have been reported to be associated with tenderness (Cross et al, 1973;Ouali, 1992;Maltin et al, 1997). For example, the proteolytic systems (such as calpain -calpastatin system), soluble collagen content, pH, and perimysium thickness are affected by muscle type and breed (Brooks and Savell, 2004;Stolowski et al, 2006;Lefaucheur, 2010).…”

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

“…They are also consistent with reports correlating free cathepsin activity, especially that of cathepsins B, L and H, with meat tenderness from 1 d post mortem until the end of the ageing period (Calkins and Seidman 1988;O'Halloran et al 1997). Ouali (1992) suggested that a synergistic action of calpains, cathepsins and proteasomes be considered since all the structural changes identified in post mortem muscle cannot be explained by the action of one proteolytic system. In the post mortem period, the pH of yak meat dropped from 6.84 to 5.54 and later increased to 5.68.…”

A Comparative Study on the Physicochemical, Functional and Protein Electrophoretic Pattern of Ostrich Meat and Beef During Frozen Storage

“…Independently of the genotypes analyzed, the relative area of both 30-and 32-kDa bands increased significantly by freezing. These bands would correspond to troponin-T degradation products (Ouali 1992;Ho et al 1994;Ojeda et al 2001). Therefore, the increase in both 30-and 32-kDa components observed in the present work suggests that proteolytic activity was affected by freezing.…”

Modeling tenderness for genetic and quantitative trait loci analyses1

“…These findings are in accord with the report of Stolowski et al (2006). Furthermore, changes in muscle characteristics, such as muscle bundle size, muscle types, and pH, have been reported to be associated with tenderness (Cross et al, 1973;Ouali, 1992;Maltin et al, 1997). For example, the proteolytic systems (such as calpain -calpastatin system), soluble collagen content, pH, and perimysium thickness are affected by muscle type and breed (Brooks and Savell, 2004;Stolowski et al, 2006;Lefaucheur, 2010).…”

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

“…They are also consistent with reports correlating free cathepsin activity, especially that of cathepsins B, L and H, with meat tenderness from 1 d post mortem until the end of the ageing period (Calkins and Seidman 1988;O'Halloran et al 1997). Ouali (1992) suggested that a synergistic action of calpains, cathepsins and proteasomes be considered since all the structural changes identified in post mortem muscle cannot be explained by the action of one proteolytic system. In the post mortem period, the pH of yak meat dropped from 6.84 to 5.54 and later increased to 5.68.…”

A Comparative Study on the Physicochemical, Functional and Protein Electrophoretic Pattern of Ostrich Meat and Beef During Frozen Storage

“…Independently of the genotypes analyzed, the relative area of both 30-and 32-kDa bands increased significantly by freezing. These bands would correspond to troponin-T degradation products (Ouali 1992;Ho et al 1994;Ojeda et al 2001). Therefore, the increase in both 30-and 32-kDa components observed in the present work suggests that proteolytic activity was affected by freezing.…”

Modeling tenderness for genetic and quantitative trait loci analyses1

“…These findings are in accord with the report of Stolowski et al (2006). Furthermore, changes in muscle characteristics, such as muscle bundle size, muscle types, and pH, have been reported to be associated with tenderness (Cross et al, 1973;Ouali, 1992;Maltin et al, 1997). For example, the proteolytic systems (such as calpain -calpastatin system), soluble collagen content, pH, and perimysium thickness are affected by muscle type and breed (Brooks and Savell, 2004;Stolowski et al, 2006;Lefaucheur, 2010).…”

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

“…They are also consistent with reports correlating free cathepsin activity, especially that of cathepsins B, L and H, with meat tenderness from 1 d post mortem until the end of the ageing period (Calkins and Seidman 1988;O'Halloran et al 1997). Ouali (1992) suggested that a synergistic action of calpains, cathepsins and proteasomes be considered since all the structural changes identified in post mortem muscle cannot be explained by the action of one proteolytic system. In the post mortem period, the pH of yak meat dropped from 6.84 to 5.54 and later increased to 5.68.…”

A Comparative Study on the Physicochemical, Functional and Protein Electrophoretic Pattern of Ostrich Meat and Beef During Frozen Storage

“…Independently of the genotypes analyzed, the relative area of both 30-and 32-kDa bands increased significantly by freezing. These bands would correspond to troponin-T degradation products (Ouali 1992;Ho et al 1994;Ojeda et al 2001). Therefore, the increase in both 30-and 32-kDa components observed in the present work suggests that proteolytic activity was affected by freezing.…”