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Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain.

L J Rowe1, K R Maddock, S M Lonergan

  • 1Animal Science Department, Iowa State University, Ames 50011-3150, USA.

Journal of Animal Science
|November 16, 2004
PubMed
Summary
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Oxidation in postmortem beef, enhanced by vitamin E or irradiation, reduces calpain activity and proteolysis, leading to less tenderization. This study investigates methods to control beef tenderness through oxidative manipulation.

Area of Science:

  • Meat Science
  • Food Chemistry
  • Biochemistry

Background:

  • Postmortem (PM) tissue oxidation influences meat tenderization.
  • Calpain activity is crucial for proteolysis and meat aging.
  • Vitamin E and irradiation are methods to induce oxidation in meat.

Purpose of the Study:

  • To test if postmortem oxidative conditions decrease calpain activity and proteolysis, thus minimizing beef tenderization.
  • To evaluate the effects of dietary vitamin E supplementation and early postmortem irradiation on beef tenderness and proteolysis.

Main Methods:

  • Beef cattle were fed diets with (VITE) or without (CON) vitamin E supplementation.
  • Steaks were irradiated early postmortem (PM) and aged under controlled conditions.
  • Warner-Bratzler shear force (WBSF), calpain activity, calpastatin activity, and protein degradation (troponin-T, desmin, titin, nebulin) were analyzed.

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Main Results:

  • Irradiated steaks exhibited higher WBSF values and reduced proteolysis compared to non-irradiated steaks.
  • Vitamin E supplementation increased troponin-T degradation products and decreased calpastatin activity in non-irradiated steaks.
  • Irradiation diminished mu-calpain activity and autolysis, and slowed calpastatin inactivation.

Conclusions:

  • Oxidative conditions, induced by irradiation, decrease calpain activity and myofibrillar proteolysis, resulting in reduced beef tenderization.
  • Dietary vitamin E influences calpastatin activity and protein degradation, but its effect on tenderization is modulated by irradiation.
  • Controlling postmortem oxidation is key to managing beef tenderness.