牛胴体盆骨吊挂过程中钙激活酶系统的变化  

The tenderization of calpain system on beef muscle during the period of pelvic suspension

作　　者：李睿[1] 罗欣[1] 毛衍伟[1] 朱立贤[1] 张一敏[1] 刘昀阁 

机构地区：[1]山东农业大学食品科学与工程学院

出　　处：《食品与发酵工业》2015年第2期13-17,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31271901);国家肉牛牦牛产业技术体系(CARS-038);山东省现代农业产业技术体系(SDAIT-12-011-09)

摘　　要：为研究宰后盆骨吊挂技术在快速提高中国黄牛牛肉嫩度过程中钙激活酶系统是否起显著作用,选取6头品种、年龄和活体重量相近的鲁西黄牛与西门塔尔杂交牛,屠宰后将左半胴体进行跟腱吊挂,右半胴体进行盆骨吊挂。分别放在4℃中成熟至宰后96 h,取宰后0,48及96 h的肉样分别测定钙激活酶系统中μ-calpain及mcalpain的活性等指标。研究发现,和传统跟腱吊挂相比,盆骨吊挂处理组中的钙激活酶活性普遍较低。盆骨吊挂和传统跟腱吊挂处理组的牛背最长肌中μ-calpain的活性在宰后48 h与宰后0 h相比分别下降了15.4%和15.5%,宰后96 h与宰后0 h相比分别下降了85.5%和87.0%;m-calpain在宰后48 h的活性分别为宰后0 h的85.4%和85.8%,在宰后96 h的活性分别为宰后0 h的18.0%和13.0%。因此,盆骨吊挂技术在快速提高牛肉嫩度过程中钙激活酶系统没有起显著作用。In order to study the effect of calpain system on riod from slaughter to the commencement of rigor, six Chinese beef tenderness of Chinese yellow cattle during the peyellow cattle with the same breed （Luxi x Simmental） , age, and weights were selected from a commercial feedlot in this study . After slaughtering, the right sides of the carcasses were hung from the pelvic bone obturator foramen, while the left sides remained hung by the achilles tendon suspension. All the carcasses were pushed into the chilling tunnel （air temperature （2 ± 2） ℃ ） for 3 days, M. Longissimus lumborum samples were removed from each carcass at Oh, 48h and 96h after slaughter, and the activities of μ-calpain and m-calpain were determined respectively. The results indicated that the activity of calpain in pelvic suspension （PS） group was lower than the activity in achilles suspension （AS） group. During 48 hours, the μ- calpain activities in PS group and AS group dropped sharply by 15.4 % and 15.5 % , and the m-calpain activities were 14.6 % and 14.2 % respectively. At 96 hours, the activities of μ-calpain in PS group and AS group retained only 14.5 % and 13 % respectively, and the activities of m-calpain were only 18.0 % and 13.0 %, In conclusion, calpain system did not play a vital role in improvement of beef tenderness during pelvic suspension.

关 键 词：肉 钙激活酶活性 盆骨吊挂 跟腱吊挂 嫩度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]