Titre :
|
Predicting variability of ageing and toughness in beef M. longissimus lumborum et thoracis
|
Auteurs :
|
F. Zamora ;
E. Debiton ;
J. Lepetit ;
AL Et
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1996
|
Format :
|
p. 321-333
|
Langues:
|
= Anglais
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
Mots-clés:
|
VIANDE
;
BOEUF
;
MATURATION
;
FERMETE
;
MUSCLE
;
CONSERVATION
;
TENDRETE
|
Résumé :
|
The object of this study was to determine muscle characteristics which might predict meat toughness. Eleven Charolais cattle were slaughtered at approximately 26 months of age and the Longissimus lumborum et thoracis muscle was taken I hr post mortem and stored at 12 degrees C for 24 hr and then at 4 degrees C. The average half-life for ageing in these raw muscles was 4.6 days but the toughness varied widely between the animals. Toughness varied 3-fold and the rate of ageing varied 20-fold between animals. Correlations were done to determine which characteristics might explain this variability. Toughness was correlated positively with increase in oxidative status of muscle and the initial levels of calpastatin. Toughness was correlated negatively with the initial levels of µ- and m-calpains and cysteine and serine proteinase inhibitors, the initial pH values and the rates of their decline.
|
Source :
|
Meat science, vol.43, n°3-4
|