Handbook of Meat Processing

(Greg DeLong) #1
Aging/Tenderization Mechanisms 101

and indicators of proteolysis in ovine muscle. Meat
Science 59 : 175 – 185.
Hopkins , D. L. , and J. M. Thompson. 2002. Factors
contributing to proteolysis and disruption of myofi -
brillar proteins and the impact on tenderisation in beef
and sheep meat. Australian Journal of Agricultural
Research 53 : 149 – 166.
Hostetler , R. L. , B. A. Link , W. A. Landmann , and H.
A. Fitzhugh. 1972. Effect of carcass suspension of
sarcomere length and shear force of some major
bovine muscles. Journal of Food Science
37 : 132 – 135.
Huang , Y. , and K. K. W. Wang. 2001. The calpain
family and human disease. Trends in Molecular
Medicine 7 : 355 – 362.
Huang , M. , L. Zhao , X. X u, X. Tang , and G. Zhou. 2007.
Mechanism of myofi brillar proteins degradation
during chicken postmortem aging. Nongye Gongcheng
Xuebao/Transactions of the Chinese Society of
Agricultural Engineering 23 ( 11 ): 42 – 46.
Huff - Lonergan , E. , F. C. Parrish , D. G. Olson , and R.
M. Robson. 1995. Degradation of muscle structural
proteins by μ - calpain under conditions simulating
postmortem pH, temperature and ionic strength.
Proceedings of the 41st International Congress of
Meat Science and Technology 545 – 546.
Huff - Lonergan , E. , F. C. Parrish , Jr. , and R. M. Robson.
1995. Effects of postmortem aging time, animal age,
and sex on degradation of titin and nebulin in bovine
longissiums muscle. Journal of Animal Science
73 : 1064 – 1073.
Hwang , I. H. , B. Y. Park , J. H. Kim , S. H. Cho , and J.
M. Lee. 2005. Assessment of postmortem proteolysis
by gel - based proteome analysis and its relationship to
meat quality traits in pig longissimus. Meat Science
69 : 79 – 91.
Ilian , M. A. , A. E. Bekhit , S. Parakrama , G. Geesink ,
and R. Bickerstaffe. 2000. Biochemistry of meat ten-
derization during postmortem aging: Association with
calpain 3 (p94). Proceedings of the 46th International
Congress of Meat Science and Technology 468 –
469.
Ilian , M. A. , J. D. Morton , M. P. Kent , C. E. Le Couteur ,
J. Hickford , R. Cowley , and R. Bickerstaffe. 2001a.
Intermuscular variation in tenderness: Association
with the ubiquitous and muscle - specifi c calpains.
Journal of Animal Science 79 : 122 – 132.
Ilian , M. A. , A. E. Bekhit , and R. Bickerstaffe. 2001b.
Catalysis of meat tenderization during postmortem
aging by calpain 3 (p94). Journal of Animal Science
79 : 437.
Ilian , M. A. , A. E. D. Bekhit , and R. Bickerstaffe. 2004.
The relationship between meat tenderization, myofi -
bril fragmentation and autolysis of calpain 3 during
post - mortem aging. Meat Science 66 : 387 – 397.
Jaime , I. , Beltr á n , J.A. , Ce ñ a , P. , L ó pez - Lorenzo , P. ,
Roncal é s , P. 1992. Tenderisation of lamb meat: Effect
of rapid postmortem temperature drop on muscle con-
ditioning and aging. Meat Science 32 : 357 – 403.
Ji , J. R. , and K. Takahashi. 2006. Changes in concentra-
tion of sarcoplasmic free calcium during post - mortem
ageing of meat. Meat Science 73 : 395 – 403.

Goll , D. E. , V. F. Thompson , R. G. Taylor , and T.
Zalewska. 1992. Is calpain activity regulated by mem-
branes and autolysis or by calcium and calpastatin?
BioEssays 14 : 549 – 556.
Goll , D. E. , V. F. Thompson , H. L i, W. Wei , and J.
Cong. 2003. The calpain system. Physiological
Reviews 83 : 731 – 801.
Goll , D. E. , G. Neti , S. W. Mares , and V. F. Thompson.
2008. Myofi brillar protein turnover: The proteasome
and the calpains. Journal of Animal Science
86 ( 14 ): E19 – E35.
Guroff , G. 1964. Biosynthesis of phenylalanine hydrox-
ylase cofactor by cell - free extracts of Pseusomonas
sp. (ATCC 11299a). BBA — General Subjects
90 : 623 – 624.
Guttmann , R. P. , J. S. Elce , P. D. Bell , J. C. Isbell , and
G. V. W. Johnson. 1997. Oxidation inhibits substrate
proteolysis by calpain I but not autolysis. Journal of
Biological Chemistry 272 : 2005 – 2012.
Guttmann , R. P. , and G. V. Johnson. 1998. Oxidative
stress inhibits calpain activity in situ. Journal of
Biological Chemistry 273 : 13331 – 13338.
Harris , S. E. , E. Huff - Lonergan , S. M. Lonergan , W. R.
Jones , and D. Rankins. 2001. Antioxidant status
affects color stability and tenderness of calcium chlo-
ride - injected beef. Journal of Animal Science
79 : 666 – 677.
Hasselgren , P. O. 1999. Role of the ubiquitin - protea-
some pathway in sepsis - induced muscle catabolism.
Molecular Biology Reports 26 : 71 – 76.
Hattori , A. , and K. Takahashi. 1979. Studies on the post-
mortem fragmentation of myofi brils. Journal of
Biochemistry 85 : 47 – 56.
Hattori , A. , and K. Takahashi. 1988. Localization of
paratropomyosin in skeletal muscle myofi brils and its
translocation during postmortem storage of muscles.
Journal of Biochemistry 103 : 809 – 814.
Hayashi , C. , Y. Ono , N. Doi , F. Kitamura , M. Tagami ,
R. Mineki , T. Arai , H. Taguchi , M. Yanagida , S.
Hirner , D. Labeit , S. Labeit , and H. Sorimachi. 2008.
Multiple molecular interactions implicate the connec-
tin/titin N2A region as a modulating scaffold for p94/
calpain 3 activity in skeletal muscle. Journal of
Biological Chemistry 283 : 14801 – 14814.
Herrera - Mendez , C. H. , S. Becila , A. Boudjellal , and A.
Ouali. 2006. Meat ageing: Reconsideration of the
current concept. Trends in Food Science & Technology
17 : 394 – 405.
Herring , H. K. , R. G. Cassens , and E. J. Briskey. 1965.
Further studies on bovine muscle tenderness as infl u-
enced by carcass position, sarcomere length, and fi ber
diameter. Journal of Food Science 30 : 1049 – 1054.
Herring , H. K. , R. G. Cassens , G. G. Suess , V. H.
Brungardt , and E. J. Briskey. 1967. Tenderness and
associated characteristics of stretched and contracted
bovine muscles. Journal of Food Science
32 : 317 – 323.
Hoagland , R. , C. N. McBryde , and W. C. Powick. 1917.
Changes in fresh beef during cold storage above freez-
ing. USDA Bulletin No. 433, Washington, D.C.
Hopkins , D. L. , and J. M. Thompson. 2001. Inhibition
of protease activity. Part 1. The effect on tenderness

Free download pdf