肉类研究Issue(6)：1-4,4.
宰后牦牛肉成熟过程中钙激活酶与嫩度指标的相关性分析
Correlation Analysis between Calpains and Tenderness Indexes during Postmortem Aging of Yak Meat
摘要
Abstract
Longissimus dorsi muscles of ten yaks from the south part of Gansu province were tested for myofibril fragmentation index (MFI),shear force,muscle fiber diameter and the activities of calpains (μ-calpain,m-calpain and calpastatin) during 8 d of postmortem aging.Furthermore,the calpain activities were analyzed for correlation with MFI,shear force and muscle fiber diameter.The results showed that each calpain activity was positively correlated with shear force and muscle fiber diameter,but negatively correlated with MFI; a significant correlation with MFI was observed for μ-calpain and calpastatin (P＜0.05).Therefore,the changes in calpain activity may cause in the increase in MFI,weaken myofibrils and tenderize meat andμ-calpain seems to mainly contribute to tenderizing yak meat.关键词
牦牛肉/成熟/钙激活酶/嫩度Key words
yak meat/ aging/ calpains/ tenderness分类
轻工纺织引用本文复制引用
师希雄,余群力,党欣..宰后牦牛肉成熟过程中钙激活酶与嫩度指标的相关性分析[J].肉类研究,2013,(6):1-4,4.基金项目
国家自然科学基金项目地区科学基金项目(31060221) （31060221）
国家公益性行业(农业)科研专项(201203009) （农业）
