Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat

Takahashi, Koui; Ji, JR

Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat

Takahashi, Koui; Ji, JR

Meat Science, 2006, 73(3), 395-403

Permalink : https://hdl.handle.net/2115/14511

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アクセス権	open access
URI	https://hdl.handle.net/2115/14511
タイトル	Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat
著者	著者名 Takahashi, Koui
著者	著者名 Ji, JR
言語	英語
キーワード	sarcoplasmic calcium
	post-mortem changes
	meat tenderisation
	post-mortem ageing
	calcium theory
発行日	2006-07-01
出版者	Elsevier
収録物名	Meat Science
巻(号)	73(3)
ページ	395-403
抄録	We studied post-mortem changes in the concentrations of sarcoplasmic free calcium in various meats to clarify the tenderisation mechanism of meat, taking sufficient care to prevent contamination with calcium ions other than those in meat. When minced meats were homogenised and concentrations of soluble calcium ions were determined by atomic absorption spectrophotometry, it was found that the concentration of free calcium increased, the rate of increase varying depending on the species, and reached a narrow range of 210–230 μM regardless of the anatomical class of skeletal muscle, chronological ageing or animal and fowl species. The calcium concentration was 100 nM immediately post-mortem when homogenisation was performed in the presence of 2 mM ATP. Phospholipids were liberated from the sarcoplasmic reticulum during ageing of meat. It is likely that calcium ions leak into the sarcoplasm through channels formed by phospholipid liberation.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
権利情報	Copyright © 2006 Elsevier Ltd All rights reserved.
PISSN	0309-1740
関連情報	PMID 22062476
関連情報	URI http://www.sciencedirect.com/science/journal/03091740
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.meatsci.2005.09.010