Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value

Jae Yeong Kim, Boin Lee, Eun Joong Kim, Young Min Choi

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

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 languageEnglish
Article number136741
JournalFood Chemistry
Volume428
DOIs
StatePublished - 1 Dec 2023

Keywords

  • Caspase system
  • Holstein
  • Postmortem aging
  • Sensory quality
  • Tenderness variation

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