Protease activity higher in postmortem water buffalo meat than Brahman beef

Issue Date

11-2007

Abstract

We previously demonstrated that postmortem water buffalo meat had higher tenderness than Brahman beef. In order to explain this difference in tenderness, the objective of the current study was to investigate the protease activity in these two meats. Five female crossbred water buffalo (Philippine Carabao × Bulgarian Murrah) and five female crossbred cattle (Brahman × Philippine Native) were slaughtered at 30 months of age, followed by immediate sampling of Longissimus thoracis muscle for measurement of protease activity. Results showed that buffalo meat had significantly higher protease activity compared to beef (P < 0.05). Furthermore, calpain inhibitor 1, a specific inhibitor of calpains 1 and 2, was the most effective inhibitor of protease activity. There was no difference in calpastatin activity, and no major differences were observed in calpains 1, 2, and calpastatin expression by Western blotting. This study suggests that higher calpain activity in early postmortem buffalo meat was responsible for the increased tenderness of water buffalo meat compared to beef. © 2007 Elsevier Ltd. All rights reserved.

Source or Periodical Title

Meat Science

ISSN

3091740

Volume

77

Issue

3

Page

389-396

Document Type

Article

Language

English

Subject

Calpain, Calpastatin, Inhibitor, Protease activity, Tenderness, Water buffalo

Identifier

https://doi.org/10.1016/j.meatsci.2007.04.010

Digital Copy

YES

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