Journal
FOOD CHEMISTRY
Volume 119, Issue 3, Pages 1201-1204Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.08.034
Keywords
Myofibril fragmentation index; Shear force values; Calpain system
Funding
- PRONEX Fundacao Araucaria-CNPq [09.277]
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The biological cause of broiler PSE meat seems to be an excessive release of Ca2+, promoted by a genetic mutation of ryanodine receptors located in the sarcoplasmic reticulum of skeletal muscle cells. Excessive Ca2+, associated with protein denaturation in meat, enhances protease activity and influences the functional properties of PSE meat. Twenty-four-hour post-mortem Pectoralis major m. samples exhibited lower values for pH, water-holding capacity, and shear force than did control samples, in contrast to colour (L*) and cooking loss values. Protease activity, measured as myofibril fragmentation index, presented higher values in PSE meat than in control samples. Ultrastructural examination revealed shrinking and depolymerisation of myofilaments and Z-lines disorganisation within the sarcomere in PSE meat. Intense calpain activity was also observed, indicating that the process may initiate at the filaments, because of protein denaturation, and spread through Z-lines, resulting in the collapse of the sarcomere structure. (C) 2009 Elsevier Ltd. All rights reserved.
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