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Method of judging optimum maturity of muscle based on [mu]-calpain activity

A mature and optimal technology, applied in the direction of material inspection, food testing, etc., can solve the problems of unstable results and low accuracy, and achieve the best tenderness and appropriate water retention

Active Publication Date: 2017-05-31
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Another object of the present invention is to determine the optimal muscle tenderness and water holding capacity of chilled meat by curve fitting through the measurement of μ-calpain activity in muscle, so as to solve the problem of traditional experience-based judgment, unstable results and low accuracy and other shortcomings

Method used

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  • Method of judging optimum maturity of muscle based on [mu]-calpain activity
  • Method of judging optimum maturity of muscle based on [mu]-calpain activity
  • Method of judging optimum maturity of muscle based on [mu]-calpain activity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A method and verification experiment for judging optimal muscle maturity based on μ-calpain activity.

[0048] The main reagent components are as follows:

[0049] Extract solution: 0.1M NaCl, 10mM Na 3 PO 4 ,2mM MgCl 2 , 1 mM EGTA, pH 7.0

[0050] Sample treatment solution: 0.2M Na 2 HPO 4 ,0.2M NaH 2 PO 4

[0051] 12.5% ​​separating gel: 3.35mL double distilled water, 2.5mL 1.5MTris HCl, 100μL 10% SDS, 4mL 30% Acr-Bis (29:1), 5μL TEMED, 50μL 10% APS

[0052] 4% stacking gel: 3.05mL double distilled water, 1.25mL 0.5M Tris·HCl, 50μL 10% SDS, 0.65mL 30% Acr-Bis (29:1), 5μL TEMED, 25μL 10% APS

[0053] Incubation solution: 50mM Tris-HCl, 10mM CaCl 2 ,pH7.0

[0054] Coomassie Brilliant Blue R-250: Coomassie Brilliant Blue R-250 0.2g, 95% ethanol 84mL, glacial acetic acid 20mL, add water to 200mL

[0055] MFI buffer: 100mM KCl, 11.2mM K 2 HPO4,8.8mM KH 2 PO 4 , 1mM EGTA, 1mM MgCl 2

[0056] 1) Processing of pork samples

[0057] Step 1: Take the longissim...

Embodiment 2

[0078] A method for judging the optimal maturity of muscle based on μ-calpain activity. The tenderness of livestock meat is represented by the myofibril fragmentation index, and the water holding capacity is represented by the water loss rate under pressure, comprising the following steps:

[0079] Step 1. Take the longissimus dorsi muscle sample 45 minutes after the slaughter of the livestock, remove the outer sarcolemma and connective tissue, and take a sample. The sample size is 10cm×6cm×4cm. The sample is packaged in a polyethylene fresh-keeping bag and placed at 2°C to mature. Respectively mature 6h, 12h, 24h, 72h, 120h, 168h.

[0080] Step 2: Determining the relative activity of μ-calpain, the fragmentation index of myofibrils and the water loss rate under pressure in each raw meat sample matured at different times.

[0081] The relative activity of μ-calpain was measured by activity electrophoresis with casein as the substrate, and the trend chart of different maturatio...

Embodiment 3

[0087] A method for judging the optimal maturity of muscle based on μ-calpain activity. The tenderness of livestock meat is represented by the myofibril fragmentation index, and the water holding capacity is represented by the water loss rate under pressure, comprising the following steps:

[0088] Step 1. Take the longissimus dorsi muscle sample 45 minutes after the slaughter of the livestock, remove the outer sarcolemma and connective tissue, and take a sample. The sample size is 10cm×6cm×4cm. The sample is packaged in a polyethylene fresh-keeping bag and placed at 6°C to mature. Respectively mature 6h, 12h, 24h, 72h, 120h, 168h.

[0089] Step 2: Determining the relative activity of μ-calpain, the fragmentation index of myofibrils and the water loss rate under pressure in each raw meat sample matured at different times.

[0090] The relative activity of μ-calpain was measured by activity electrophoresis with casein as the substrate, and the trend chart of different maturatio...

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Abstract

The invention discloses a method of judging optimum maturity of muscle based on [mu]-calpain activity. Tenderness of livestock meat is represented by the myofibril fragmentation index and water binding capacity is represented by the pressurized rate of water loss. The method comprises the following steps: S1, taking a plurality of raw meat samples after livestock is slaughtered, and putting the samples at temperatures of 2-6 DEG C to be separately matured for different times; S2, measuring the [mu]-calpain activity, the myofibril fragmentation index and the pressurized rate of water loss of the raw meat samples at different maturity times; and S3, drawing tendency charts of the maturity time and the [mu]-calpain activity and the maturity time and the pressurized rate of water loss, fitting a curve chart of the maturity times and the myofibril fragmentation index, putting the three curves in a same chart according to the maturity times, and then judging the optimum maturity time of the raw meat based on change of the [mu]-calpain activity value. The method disclosed by the invention can efficiently and precisely judge the optimum maturity of pork and is different from a conventional method which is dependent on empirical discrimination. The obtained port with the optimum maturity has the advantages of being optimum in tenderness, proper in water-retaining property and the like.

Description

technical field [0001] The invention belongs to the technical field of meat processing, and relates to a method for judging the optimal maturity of muscle based on μ-calpain activity. Background technique [0002] According to the agricultural production data of the National Bureau of Statistics, the output of pig, beef, mutton and poultry meat in 2014 was 85.4 million tons, an increase of 2.0% over the previous year, of which the output of pork was 56.71 million tons, an increase of 3.2%. . It is estimated that more than 50% of pork in foreign countries has a high juice loss rate due to poor water holding capacity, and the juice loss rate of chilled meat in my country is as high as 5%, which is 1%-2% higher than that in developed countries on average. Poor water holding capacity has caused huge economic losses to meat enterprises at home and abroad. Poor muscle water holding capacity will reduce the weight of pork, and a large amount of water-soluble protein and sarcoplasm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/12
CPCG01N33/12
Inventor 张春晖李侠魏秀丽
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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