Determination Of Soluble Collagen Content, Myofibril Fragmentation Index And Crude Calcium Activating Factor Activity And Their Relationship With Beef Tenderization Effect
Keywords
Beef, Tenderization, Mfi, Soluble Collagen Content, Caf
Abstract
In this experiment, cacl2 solution and papain were injected into the biceps femoris muscle of cattle after slaughter to tenderize the beef, and the myofibril fragmentation index (mfi), crude calcium activating factor activity (caf) and Determination of soluble collagen content and other indicators. Experimental results showed that post-mortem injection of cacl2 solution and papain significantly reduced the shear force of the biceps femoris muscle. Injection of 3% cacl2 solution resulted in significantly enhanced caf activity compared with the control group. The soluble collagen content of the sample has a significant correlation with shear force (r=-0.96). The mfi of the control group was significantly correlated with the corresponding shear force (r=-0.736). Therefore, MFI can be used as a measure of the tenderness of conventionally cooked or CaCl2-injected beef. For beef tenderized with injected plant protease, measuring its soluble collagen content is of great significance for predicting tenderness. The determination of caf activity can measure the degree of post-cooking and tenderness of beef cooked by conventional methods or injected with cacl2 solution.
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Original research was done by Ma Meihu, Tang Xiaofeng, Lin Qinlu
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