LrgpV1, Main, Exploration, bibRecord, 001B05

Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing

Identifieur interne : 001B05 ( Main/Exploration ); précédent : 001B04; suivant : 001B06

Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing

Auteurs : S. Jung [France] ; M. Ghoul [France] ; M. De Lamballerie-Anton [France]

Source :

Meat Science [ 0309-1740 ] ; 2000.

RBID : ISTEX:ADFD8A23C5C66655A5E64BFBB57E612F79B430F4

Descripteurs français

Pascal (Inist)
- Acid phosphatase, Activité enzymatique, Cathepsin D, Effet pression, Effort tranchant, Haute pression, Maturation, Tendreté, Viande boeuf.
Wicri :
- topic : Enzyme.

English descriptors

Abstract

Abstract: The effects of pressure treatment (520 MPa for 260 s at 10°C) on lysosomal enzyme activities, Warner–Bratzler (WB) shear values and physico-chemical parameters of post-rigor (day 2) beef (Biceps femoris and Longissimus dorsi muscles) were investigated immediately after treatment and during ageing. Activities of cathepsin D and acid phosphatase in pressurised meat samples were higher than in controls at 2 days post-mortem and throughout storage. This increase in activities was related to the breakdown of the lysosomal membrane and/or to enzyme activation. The WB peak forces were higher for pressurised samples of both muscles at 2 days than in the control and remained higher throughout ageing. The WB shear force deformation curves from pressurised samples showed that the increase in toughness was due to the increase in shear force of the myofibrillar component and not the collagen component. Pressurised muscle led to a significant decrease in sarcomere length and higher cooking loss. Post-rigor application of high pressure induced higher catheptic activity but no conclusive effect on the post-mortem rate of tenderization or tenderness of meat was observed.

Url:

https://api.istex.fr/document/ADFD8A23C5C66655A5E64BFBB57E612F79B430F4/fulltext/pdf

DOI: 10.1016/S0309-1740(00)00048-6

Affiliations:

Le document en format XML

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<term>Biceps</term>
<term>Biceps femoris</term>
<term>Biceps femoris muscles</term>
<term>Cathepsin</term>
<term>Cathepsin D</term>
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<term>Elgasim</term>
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<term>Lysosomal enzyme activities</term>
<term>Lysosomal enzyme activity</term>
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<term>Meat science</term>
<term>Meat tenderness</term>
<term>Meat texture</term>
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<term>Pressure effect</term>
<term>Pressure treatment</term>
<term>Pressurised</term>
<term>Pressurised meat</term>
<term>Pressurised samples</term>
<term>Ripening</term>
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<term>Sarcomere length</term>
<term>Sarcomere lengths</term>
<term>Shear force</term>
<term>Shear force deformation curves</term>
<term>Shear force values</term>
<term>Shear values</term>
<term>Standard deviation</term>
<term>Suzuki</term>
<term>Tenderness</term>
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<front><div type="abstract" xml:lang="en">Abstract: The effects of pressure treatment (520 MPa for 260 s at 10°C) on lysosomal enzyme activities, Warner–Bratzler (WB) shear values and physico-chemical parameters of post-rigor (day 2) beef (Biceps femoris and Longissimus dorsi muscles) were investigated immediately after treatment and during ageing. Activities of cathepsin D and acid phosphatase in pressurised meat samples were higher than in controls at 2 days post-mortem and throughout storage. This increase in activities was related to the breakdown of the lysosomal membrane and/or to enzyme activation. The WB peak forces were higher for pressurised samples of both muscles at 2 days than in the control and remained higher throughout ageing. The WB shear force deformation curves from pressurised samples showed that the increase in toughness was due to the increase in shear force of the myofibrillar component and not the collagen component. Pressurised muscle led to a significant decrease in sarcomere length and higher cooking loss. Post-rigor application of high pressure induced higher catheptic activity but no conclusive effect on the post-mortem rate of tenderization or tenderness of meat was observed.</div>
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Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing

Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

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