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| Correlation Analysis between Calpains and Tenderness Indexes during Postmortem Aging of Yak Meat |
| SHI Xi-xiong;YU Qun-li;DANG Xin |
| College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China |
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Abstract Longissimus dorsi muscles of ten yaks from the south part of Gansu province were tested for myofibril
fragmentation index (MFI), shear force, muscle fiber diameter and the activities of calpains (μ-calpain, m-calpain and
calpastatin) during 8 d of postmortem aging. Furthermore, the calpain activities were analyzed for correlation with MFI,
shear force and muscle fiber diameter. The results showed that each calpain activity was positively correlated with shear
force and muscle fiber diameter, but negatively correlated with MFI; a significant correlation with MFI was observed for
μ-calpain and calpastatin (P＜0.05). Therefore, the changes in calpain activity may cause in the increase in MFI, weaken
myofibrils and tenderize meat and μ-calpain seems to mainly contribute to tenderizing yak meat.
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2013, Vol. 27 
