中国食物与营养2011，Vol.17Issue(2)：32-34,3.
延迟冷却对钙激活酶m-calpain活性及牛肉嫩度的影响
Effect of Delay Chilling on M-calpain Activities of Calcium-activated Enzyme and Tenderness of Beef
摘要
Abstract
M-calpain activities and shear force values of bovine M.longissimus from Chinese Yellow crossbred bulls were analyzed, and the effect of delay chilling on m-calpain activities and tenderness of beef during postmortem aging were studied. Results showed that delay chilling only increased m-calpain activities after postmortem aging 1h significantly (P＜0.05), but there were no significant differences between them at postmortem aging 24h and 3d(P＞0.05). Experiment results confirmed that m-calpaln didn't play the major role in the course of postmortem aging and had little contribution to the tenderness of beef.关键词
延迟冷却/剪切力值/嫩度/钙激活酶/m-calpain活性引用本文复制引用
胡鹏,罗欣,梁荣蓉,杜方岭..延迟冷却对钙激活酶m-calpain活性及牛肉嫩度的影响[J].中国食物与营养,2011,17(2):32-34,3.基金项目
国家科技部十一五支撑计划(2006BAD05A03). （2006BAD05A03）
