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Measuring Calpain Activity in Fixed and Living Cells by Flow Cytometry
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Effect of age on calpain changes in postmortem goose muscle
Ya-Shiou Chang1, Marvin H Stromer2, Rong-Ghi R Chou1
1Department of Animal Science, National Chiayi University, Chiayi City 60004, Taiwan.
Poultry Science
|May 22, 2019
Summary
Younger geese exhibited faster postmortem proteolysis and meat tenderization. This study highlights significant age-related differences in goose breast muscle development and aging processes.
Area of Science:
- Food Science
- Animal Science
- Biochemistry
Background:
- Meat tenderization is influenced by various factors, including animal age.
- Previous studies on poultry (goose, chicken, turkey, ostrich) showed insignificant age effects on meat tenderization, possibly due to limited age ranges.
- Significant age differences in birds are needed to accurately assess age-related impacts on meat quality.
Purpose of the Study:
- To investigate the effects of animal age on postmortem proteolysis and tenderization of White Roman goose breast muscle.
- To compare meat quality changes between developing (young) and mature geese.
- To determine if age significantly impacts the biochemical and physical changes in goose meat postmortem.
Main Methods:
- Comparison of breast muscle from young (3 months) and mature (50 months) White Roman geese (n=10 each).
- Postmortem storage of vacuum-packaged carcasses at 5°C within 10 minutes.
- Analysis of breast (pectoralis major) samples at 0, 1, 3, and 7 days postmortem, measuring pH, calpain activity, desmin content, shear force, and myofibrillar fragmentation index.
Main Results:
- Young goose breast muscle showed a more rapid decrease in pH and shear force compared to mature goose breast.
- Activities of calpain-1 and -11, and desmin degradation were faster in young geese.
- Myofibrillar fragmentation index increased more rapidly in young goose breast muscle, indicating accelerated tenderization.
- All observed changes (pH, enzyme activity, protein degradation, shear force, fragmentation) were significantly faster (P < 0.05) in young geese.
Conclusions:
- Animal age significantly affects postmortem proteolysis and the tenderization process in goose breast muscle.
- Younger geese demonstrate more rapid biochemical and physical changes postmortem, leading to quicker tenderization.
- These findings emphasize the importance of considering a wider age range in poultry studies to understand meat quality variations.
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