Effect of extended aging on calpain-1 and -2 activity in beef longissimus lumborum and semimembranosus muscles

M J Colle; M E Doumit

doi:10.1016/j.meatsci.2017.05.014

Effect of extended aging on calpain-1 and -2 activity in beef longissimus lumborum and semimembranosus muscles

Meat Sci. 2017 Sep:131:142-145. doi: 10.1016/j.meatsci.2017.05.014. Epub 2017 May 12.

Authors

M J Colle¹, M E Doumit²

Affiliations

¹ Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
² Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States. Electronic address: mdoumit@uidaho.edu.

PMID: 28527364
DOI: 10.1016/j.meatsci.2017.05.014

Abstract

Our objectives were to (Exp. 1) determine the effect of postmortem aging (2, 3, 4, 14, 28, and 42days) on calpain-1 and -2 activity in beef longissimus lumborum (LL) and semimembranosus (SM) steaks and (Exp. 2) determine the effect of postmortem aging for two extended periods (63 and 84days) on calpain-2 activity of beef SM steaks. Calpain-1 was not active in either muscle following 14days of aging. Native calpain-2 activity decreased (P<0.001) with longer aging periods for both the LL and SM in Exp. 1 and for the SM in Exp. 2. Autolyzed calpain-2 activity increased (P<0.001) with longer aging for the LL and SM in Exp. 1 and for the SM in Exp. 2. Our results indicate that both calpain-1 and calpain-2 may contribute to the postmortem improvement of beef tenderness, with calpain-1 being responsible for the tenderness improvement early postmortem and calpain-2 responsible for additional tenderization during extended aging.

Keywords: Aging; Beef; Calpain.

MeSH terms

Animals
Calpain / chemistry*
Cattle
Food Handling
Muscle, Skeletal / enzymology*
Postmortem Changes
Red Meat / analysis*
Time Factors

Substances

Calpain