The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging

C. H. H. Mberema, G. Lietz, I. Kyriazakis, Olivier A. E. Sparagano

Research output: Contribution to journalArticle

6 Citations (Scopus)
14 Downloads (Pure)

Abstract

The objective of this study was to determine the effects of gender and muscle type on the mRNA levels of the calpain system and the tenderization of beef meat. The Longissimus thoracis (LT) and the Semimembranosus (SM) were sampled from each bull, steer and heifer after routine slaughter (Six animals per group). The mRNA levels of µ-calpain, m-calpain, calpain-3 and calpastatin were quantified using real-time PCR. Concurrently, tenderness was determined following the Warner-Bratzler Shearforce (WBSF) procedure and rate of tenderization during post-mortem storage was calculated from the WBSF values of 7d and 35d aged steaks. The results show that bulls had significantly lower (P0.05). Moreover, calpain 3 was negatively correlated to 7d WBSF values (P
Original languageEnglish
Pages (from-to)123-130
JournalLivestock Science
Volume185
DOIs
Publication statusPublished - 26 Jan 2016

Bibliographical note

NOTICE: this is the author’s version of a work that was accepted for publication in Livestock Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Livestock Science, [185, (2016)]
DOI: 10.1016/j.livsci.2016.01.020

© 2016, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/

Keywords

  • Calpain
  • Gene expression
  • Gender
  • Meat quality
  • Beef cattle
  • Calpastatin

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