Physicochemical and Sensory Characteristics of Calcium Chloride‐Treated Horse Meat

References

• Koohmaraie , M. , Babiker , A. S. , Merkel , R. A. and Dutson , T. R. 1988a . Role of calcium dependent proteases and lysosomal enzymes in postmortem changes in bovine skeletal muscle . J. Food Sci. , 53 : 1253 – 1258 .
   Web of Science ®Google Scholar
• Wheeler , T. L. , Koohmaraie , M. , Lansdell , J. L. , Siragusa , G. S. and Miller , M. F. 1993 . Effect of postmortem injection time, injection level and concentration af calcium chloride and beef quality traits . J. An. Sci. , 71 : 2965 – 2974 .
   PubMed Web of Science ®Google Scholar
• Whipple , G. and Koohmaraie , M. 1993 . Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activity . Meat Sci. , 33 : 265 – 269 .
   PubMed Web of Science ®Google Scholar
• Yoshizawa , T. , Sorimachi , H. , Tomika , S. , Ishimura , S. and Suzuki , K. 1995 . A catalytic subunit of calpain possesses full proteolytic activity . FEMS‐Letters , 358 : 101 – 103 .
   PubMed Web of Science ®Google Scholar
• Wu , J. Y. , Mills , E. W. and Henning , W. R. 1995 . Postmortem delay time and heating rate affect tenderness and ultrastructure of prerigor cooked bovine muscle . J. Food Sci. , 60 : 565 – 570 .
   Web of Science ®Google Scholar
• Koohmaraie , M. , Seideman , S. C. , Schollmeyer , J. E. , Dutson , T. E. and Babiker , A. S. 1988b . Factors associated with the tenderness of three bovine muscles . J. Food Sci. , 53 : 407 – 412 .
   Web of Science ®Google Scholar
• Lansdell , J. L. , Miller , M. F. , Wheeler , T. L. , Koohmaraie , M. and Ramsey , C. B. 1995 . Postmortem injection of calcium chloride effects on beef quality traits . J. An. Sci. , 73 : 1735 – 1740 .
   PubMed Web of Science ®Google Scholar
• Shackelford , S. D. , Wheeler , T. A and Koohmaraie , M. 1997 . Tenderness classification of beef. I. Evaluation of beef Longissimus shear force at 1 and 2 days postmortem as a predictor of aged beef tenderness . J. An. Sci. , 75 : 2417 – 2422 .
   PubMed Web of Science ®Google Scholar
• Wardlaw , F. B. , Maccaskill , L. H. and Acton , J. C. 1973 . Effect of postmortem muscle changes on poultry meat loaf properties . J. Food Sci. , 38 : 421 – 424 .
   Web of Science ®Google Scholar
• Semejima , K. and Wolfe , F. H. 1976 . Degradation of myofibrillar protein components during postmortem aging of chicken muscle . J. Food Sci. , 41 : 250 – 254 .
   Web of Science ®Google Scholar
• Laemmli , U. K. 1970 . Cleavage of structural proteins during the assembly of the head of bacteriophage t4 . Nature , 227 : 680 – 685 .
   PubMed Web of Science ®Google Scholar
• Voisey , P. W. 1976 . “ Instrumental measurement of food texture ” . In Rheology and Texture in Food Quality Edited by: deMan , J. M. , Voisey , P. W. , Rasper , V. F. and Stanley , D. W. 79 – 141 . Westport : The Avi Publishing Co. .
   Google Scholar
• Siedel , J. and Stone , H. 1985 . Sensory Evaluation Practices New York : Academic Press .
   Google Scholar
• Stone , H. , Siedel , J. L. and Bloomquist , J. 1980 . Quantitative descriptive analysis . Cereal Foods World , 25 : 642 – 644 .
   Web of Science ®Google Scholar
• Caul , J. F. 1957 . The profile method of flavor analysis . Adv. Food Res. , 7 : 1 – 40 .
   Google Scholar
• 1996 . SAS User's Guide Cary , North Carolina : SAS Institute . Sas Institute
   Google Scholar
• Whipple , G. and Koohmaraie , M. 1991 . Degradation of myofibrillar proteins by extractable lysosomal enzymes and m‐calpain, and effects of zinc chloride . J. An. Sci. , 69 : 4449 – 4460 .
   PubMed Web of Science ®Google Scholar
• Hamm , R. 1966 . “ Heating of muscle ” . In The Physiology and Biochemistry of Muscle as a Food Edited by: Briskey , E. J. , Cassens , R. G. and Trautman , J. C. 363 – 385 . Madison : The University of Wisconsin Press .
   Google Scholar
• Morgan , J. B. , Savell , J. W. , Hale , D. S. , Miller , R. K. , Griffin , D. B. , Cross , H. R. and Shackelford , S. D. 1991 . National beef tenderness survey . J. An. Sci. , 69 : 3274 – 3283 .
   PubMed Web of Science ®Google Scholar
• Tatsumi , R. and Takahashi , K. 1992 . Calcium‐induced fragmentation of skeletal muscle nebulin filaments . J. Biochem. , 112 : 775 – 779 .
   PubMed Web of Science ®Google Scholar
• Jaarsveld , F. P. , Naudé , R. J. and Oelofsen , W. 1997 . The effects of ca ions, edta and storage time on myofibrillar protein degradation, levels of ca2 + ‐dependent proteases and cathepsins B, H, L and D of ostrich skeletal muscle . Meat Sci. , 45 ( 4 ) : 517 – 529 .
   PubMed Web of Science ®Google Scholar
• Ho , C. Y. , Stromer , M. H. , Rouse , G. and Robson , R. M. 1997 . Effects of electrical stimulation and postmortem storage an changes an titin, nebulin, desmin, troponin t and muscle ultrastructure an Bos indicus crossbred cattle . J. An. Sci. , 75 : 336 – 376 .
   Web of Science ®Google Scholar
• Rong‐Ghi , R. C. , Kou‐Joang , Lin , Tsai‐Fuh , Tseng and Chaen‐Ping , Wu . 1995 . Postmortem changes in goose (Anser anser) breast muscles as affected by calcium chloride marination . J. Sci. Food Agric. , 68 : 293 – 297 .
   Web of Science ®Google Scholar
• Olson , D. G. , Parrish , F. C. , Dayton , W. R. and Goll , D. E. 1977 . Effect of postmortem storage and calcium activated factor on the myofibrillar proteins of bovine skeletal muscle . J. Food Sci. , 42 : 117 – 124 .
   Web of Science ®Google Scholar
• Koohmaraie , M. 1992 . Effect of pH, temperature and inhibitors on autolysis and catalytic activity of bovine skeletal muscle μ‐calpain . J. An. Sci. , 70 : 3071 – 3080 .
   PubMed Web of Science ®Google Scholar
• Suzuki , A. , Matsumoto , Y. , Sato , S and Nonami , Y. 1982 . Ca2 + ‐activated protease in stored muscle . Meat Sci. , 7 : 269 – 278 .
   PubMed Web of Science ®Google Scholar
• Takahashi , K. , Kim , O. H. and Yano , K. 1987 . Calcium‐induced weakening of z‐disks in postmortem skeletal muscle . J. Biochem. , 101 : 767 – 773 .
   PubMed Web of Science ®Google Scholar
• Pérez‐Chabela , M. L. , Escalona , H. and Guerrero , I. 1998 . Effect of calcium chloride on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit . Meat Sci. , 48 ( 1/2 ) : 125 – 134 .
   PubMed Web of Science ®Google Scholar
• Ho , C. Y. , Stromer , M. H. and Robson , R. M. 1994 . Identification of the 30 Kda polypeptide in postmortem skeletal muscle as a degradation product af troponin‐T . Biochemistry , 76 : 369 – 375 .
   Web of Science ®Google Scholar