AGING INDEX, LYSOSOMAL-ENZYME ACTIVITIES, AND MEAT TENDERNESS IN MUSCLES FROM ELECTRICALLY STIMULATED BULL AND STEER CARCASSES Academic Article

abstract

• Correlations among biochemical indexes and muscle tenderness were evaluated in longissimus samples from bull and steer carcasses. Electrical stimulation increased carcass temperature,which was significantly (P<0.05) correlated with shear force, aging index, carcass pH pH, and microsomal and percentage free lysosomal enzyme activities. Aging index was not correlated with the decrease in carcass pH elicited by electrical stimulation.Meat from steer carcasses was more tender, displayed more negative aging indexes, and had greater soluble activities of glucuronidase and cathepsin B than meat from bull carcasses. Copyright 1985, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell
• Smith, Stephen

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• WU, F. Y., DUTSON, T. R., VALIN, C., CROSS, H. R., & SMITH, S. B.

citation count

• 26

complete list of authors

• WU, FY||DUTSON, TR||VALIN, C||CROSS, HR||SMITH, SB

publication date

• January 1985

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Aging

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1985.tb13004.x

start page

• 1025

end page

• 1028

volume

• 50

issue

• 4

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1985.tb13004.x