Abstract

The objective of the present work was to characterize changes in calpain activity in pork post-mortem. Samples from pig M. longissimus dorsi and M. semimembranosus were collected three days post-mortem from 75 animals and analyzed with casein zymography. The results indicated post-mortem autolysis of m-calpain as two m-calpain bands were observed on the zymogram gel. Use of M. longissimus dorsi from three pigs collected at different times during storage further confirmed post-mortem autolysis of m-calpain. The activity of the autolyzed form of m-calpain was detectable at day 3 and further increased at day 6. The results also showed a decrease in the non-autolyzed m-calpain activity during post-mortem storage. Collectively, these results suggest that m-calpain is active post-mortem in porcine muscles. (C) 2008 Elsevier Ltd. All rights reserved.

Keywords

pork; calpains; autolysis; zymography; post-mortem changes

Published in

Meat Science
2008, Volume: 80, number: 3, pages: 761-764
Publisher: ELSEVIER SCI LTD

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.meatsci.2008.03.019

Permanent link to this page (URI)

https://res.slu.se/id/publ/85664