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| Effect of Postmortem Degradation of Cytoskeleta Proteins: Titin, Nebulin and Vinculin on Water-Holding Capacity of Chilled Pork |
| QI Si-ka-na;ZHENG Wei;CHEN Tao;ZHANG Dong-yi |
| College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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Abstract Drip loss is an important measure of the water-holding capacity of raw meat, which is affected by many factors.
However, there is only limited knowledge about the formation mechanism of its drip loss. This article reviews recent
Chinese and foreign studies on the water-holding capacity of raw meat. This review highlights the postmortem degradation
of cytoskeleta proteins: titin, nebulin and vinculin and the water-holding capacity of raw meat as a function of calpain
activities, aiming at providing references for improving the postmortem water-holding capacity and quality of chilled pork.
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2013, Vol. 27 
