Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging

Zhang, Weibing; Jiao, Yaoyao; Zhu, Yanli; Yang, Qiaoneng; Wen, Pengcheng; Liang, Qi; Yang, Min

doi:DOI: 10.9775/kvfd.2019.22854

Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging

Pengcheng WEN, (Gansu Agricultural University, College of Food Science and Engineering, Lanzhou, CHINA)

Qiaoneng YANG, (Information Center of Gansu Food and Drug Administration, Lanzhou, CHINA)

Weibing ZHANG, (Gansu Agricultural University, College of Food Science and Engineering, Lanzhou, CHINA)

Min YANG, (Gansu Agricultural University, College of Food Science and Engineering, Lanzhou, CHINA)

Qi LIANG, (Gansu Agricultural University, College of Food Science and Engineering, Lanzhou, CHINA)

Yaoyao JIAO, (Gansu Agricultural University, College of Food Science and Engineering, Lanzhou, CHINA)

Yanli ZHU (Gansu Agricultural University, College of Food Science and Engineering, Lanzhou, CHINA)

Kafkas Üniversitesi Veteriner Fakültesi Dergisi

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Yıl: 2020 Cilt: 26 Sayı: 2 Sayfa Aralığı: 239 - 246 Metin Dili: İngilizce DOI: DOI: 10.9775/kvfd.2019.22854 İndeks Tarihi: 14-12-2020

Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging

Öz:

Yak is a rare breed of resources in Tibetan Plateau, with high protein and low-fat content, and has other important application value. Yaks are managed by herders and slaughtered in various ages, changing from three years to twelve years of age, and there has a significant difference on meat tenderness in different ages. This study was conducted to investigate the effects of age at harvest, ageing time and the correlation analysis to meat tenderness calpains activity. The work may be used to establish a classification system and grading standards for yak meat. Four groups were established as fewer than 3 years-old, 3-5 years-old, 5-7 years-old and more than 7-years old. The results demonstrated that the content of tenderness has significantly different (P<0.05) in various ages and it increased and then decreased during postmortem aging. The muscle fiber diameter has decreased with the increase of slaughter age, while the MFI showed the contrary. The MFI increased with aging. The myofibrils’ ultrastructure was completely disrupted. Calpains activity was significantly decreased (P<0.05) in the first 3 d and then decreased with aging. The calpains activity of yak meat in different ages has increased and then decreased with the different ages. The nitration of μ-calpain promoted its ability in degrading a part of myofibrillar proteins and the degrading of myofibrillar proteins related to the tenderness of meat.

Anahtar Kelime:

Farklı Yaşlardaki Yaklara Ait Etlerin Postmortem Olgunlaştırma Sürecinde Yumuşaklık ve Kalpain Aktivitelerinin Karşılaştırılması

Öz:

Yak, Tibet Platosu’nda yaşayan, yüksek protein ve düşük yağ içerikli etinin yanı sıra uygulamada önemli değere sahip diğer nitelikleri ile nadir bir cinstir. Çobanlar tarafından idare edilen Yakların, 3-20 arasında değişen yaşlarda kesimleri gerçekleştirilir ve bu yaş farklılıkları etin yumuşaklığı üzerinde belirgin bir fark oluşturur. Bu çalışma, kesim yaşı, olgunlaştırma zamanı ve korelasyon analizinin etin yumuşaklık kalpain aktivitesine etkisini araştırmak üzere yürütülmüştür. Çalışma sonuçları, Yak etinin sınınıflandırma sistemi ve derecelendirme standardının oluşturulmasında yararlı olabilir. Araştırmada 3 yaşından küçük, 3-5 yaş arası, 5-7 yaş arası ve 7 yaşından büyük olmak üzere 4 grup oluşturulmuştur. Bulgular, yumuşaklık göstergesi olan parametrelerin yaş gruplarına göre belirgin bir şekilde değiştiğini (P<0.05), postmortem olgunlaştırma sürecinde önce artıp sonra azaldığını göstermiştir. Kesim yaşı arttıkça kas lifi çapının azaldığı, ancak MFI için tam tersi bir durumun sözkonusu olduğu belirlenmiştir. MFI, olgunlaştırma ile birlikte artış göstermiştir. Kas liflerinin ultrayapısı tamamıyle bozulmuştur. Kalpainlerin aktivitesi ilk 3 günde belirgin biçimde azalmış (P<0.05) ve ardından olgunlaştırma süresince azalmıştır. Farklı yaşlardaki Yaklara ait etlerdeki kalpainlerin aktiviteleri artmış ve sonrasında yaş farklılıklarına bağlı olarak azalmıştır. μ-calpain nitrasyonu miyofibriler proteinlerin parçalanmasını hızlandırmış, böylece et yumuşaklığı üzerine etki göstermiştir.

Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	Wen P, Yang Q, Zhang W, Yang M, Liang Q, Jiao Y, Zhu Y (2020). Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging. , 239 - 246. DOI: 10.9775/kvfd.2019.22854
Chicago	Wen Pengcheng,Yang Qiaoneng,Zhang Weibing,Yang Min,Liang Qi,Jiao Yaoyao,Zhu Yanli Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging. (2020): 239 - 246. DOI: 10.9775/kvfd.2019.22854
MLA	Wen Pengcheng,Yang Qiaoneng,Zhang Weibing,Yang Min,Liang Qi,Jiao Yaoyao,Zhu Yanli Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging. , 2020, ss.239 - 246. DOI: 10.9775/kvfd.2019.22854
AMA	Wen P,Yang Q,Zhang W,Yang M,Liang Q,Jiao Y,Zhu Y Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging. . 2020; 239 - 246. DOI: 10.9775/kvfd.2019.22854
Vancouver	Wen P,Yang Q,Zhang W,Yang M,Liang Q,Jiao Y,Zhu Y Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging. . 2020; 239 - 246. DOI: 10.9775/kvfd.2019.22854
IEEE	Wen P,Yang Q,Zhang W,Yang M,Liang Q,Jiao Y,Zhu Y "Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging." , ss.239 - 246, 2020. DOI: 10.9775/kvfd.2019.22854
ISNAD	Wen, Pengcheng vd. "Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging". (2020), 239-246. https://doi.org/DOI: 10.9775/kvfd.2019.22854

APA	Wen P, Yang Q, Zhang W, Yang M, Liang Q, Jiao Y, Zhu Y (2020). Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 26(2), 239 - 246. DOI: 10.9775/kvfd.2019.22854
Chicago	Wen Pengcheng,Yang Qiaoneng,Zhang Weibing,Yang Min,Liang Qi,Jiao Yaoyao,Zhu Yanli Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 26, no.2 (2020): 239 - 246. DOI: 10.9775/kvfd.2019.22854
MLA	Wen Pengcheng,Yang Qiaoneng,Zhang Weibing,Yang Min,Liang Qi,Jiao Yaoyao,Zhu Yanli Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.26, no.2, 2020, ss.239 - 246. DOI: 10.9775/kvfd.2019.22854
AMA	Wen P,Yang Q,Zhang W,Yang M,Liang Q,Jiao Y,Zhu Y Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2020; 26(2): 239 - 246. DOI: 10.9775/kvfd.2019.22854
Vancouver	Wen P,Yang Q,Zhang W,Yang M,Liang Q,Jiao Y,Zhu Y Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2020; 26(2): 239 - 246. DOI: 10.9775/kvfd.2019.22854
IEEE	Wen P,Yang Q,Zhang W,Yang M,Liang Q,Jiao Y,Zhu Y "Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 26, ss.239 - 246, 2020. DOI: 10.9775/kvfd.2019.22854
ISNAD	Wen, Pengcheng vd. "Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 26/2 (2020), 239-246. https://doi.org/DOI: 10.9775/kvfd.2019.22854