TY  -  
T1  - Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle : New insights on protein degradation 
SN  -  /  
UR  - http://hdl.handle.net/10138/335958 
T3  -  
A1  - Lyu, Jian; Ertbjerg, Per 
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PB  -  
Y1  - 2022 
LA  - eng 
AB  - The subcellular distribution of calpain-1 and -2 and the proteolytical activity of myofibril-bound calpains in pork were investigated during 12 days cold storage. The content of sarcoplasmic calpain-1 decreased during storage while myofibril-bound calpain-1 content first increased (P < 0.05) to 17% of that of 12 h-sarcoplasmic calpain-1 on day 6 followed by a gradual decrease with subsequent storage, suggesting that calpain-1 gradually translocated from sarcoplasm to myofibrils during the initia... 
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KW  - 416 Food Science; Calcium; Calpain-1; Calpain-2; Desmin; Myofibril-bound calpain; Postmortem proteolysis; POSTMORTEM STORAGE; WATER-HOLDING CAPACITY; TENDERIZATION; PROTEOLYSIS; MEAT; TEMPERATURE; MU-CALPAIN; CALLIPYGE; CALPASTATIN; TENDERNESS 
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