Contribution No. 346. Special thanks to A Bouchsrd for excellent technical help and A Belleau for statistical analysis.
Vitamin A, Electrical Stimulation, and Chilling Rate Effects on Lysosomal Enzyme Activity in Aging Bovine Muscle
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 30–35, January 1992
How to Cite
POMMIER, S. A. (1992), Vitamin A, Electrical Stimulation, and Chilling Rate Effects on Lysosomal Enzyme Activity in Aging Bovine Muscle. Journal of Food Science, 57: 30–35. doi: 10.1111/j.1365-2621.1992.tb05417.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/24/90 revised 8/7/91; accepted 9/26/91.
- meat aging;
- chilling rate;
- electrical stimulation
Means of enhancing the rate of aging of bovine meat were investigated to provide some understanding of the tenderization process. Vitamin A was administered to finishing steers, carcasses were electrically stimulated, and longissimus dorsi muscle samples chilled at 2 different rates. Liver cathepsin D, beta-glucuronidase and hexosaminidase were increased (P < 0.05) with vitamin A supplementation but muscle enzymes were not affected. Chilling rate, electrical stimulation and time significantly (P < 0.05) affected cathepsin D distribution patterns, meat color, Warner-Bratzler, myofibrillar fragmentation index and collagen data. Troponin-T degradation was enhanced by aging. Thus, vitamin A can modify liver catheptic enzyme activity but does not affect muscle enzymes at these levels.