Abstract
This study compared the caspase levels and myofibrillar protein degradation of longissimus thoracis muscles between the two groups with varying extents of tenderization during postmortem aging to investigate the cause of tenderness variation between aged beef from Holstein–Friesian steers. The change value (CV) of Warner–Bratzler shear force (WBS) was determined as the difference in WBS between 0 and 14 d of aging. The higher change (HC) value group exhibited lower WBS and higher initial tenderness values than the lower change (LC) value group aged 14 and 28 d (P < 0.05), even though there was no difference between the CV groups aged 0 d (P > 0.05). The higher tenderness improvement in the HC group at 14 d might be related to the lower cytochrome C and caspase values and higher degradation of desmin and troponin T compared to the LC group (P < 0.05).
Original language | English |
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Article number | 136741 |
Journal | Food Chemistry |
Volume | 428 |
DOIs | |
State | Published - 1 Dec 2023 |
Keywords
- Caspase system
- Holstein
- Postmortem aging
- Sensory quality
- Tenderness variation