The Effect of µ/m-Calpain on Protein Degradation of Chicken Breast Meat.

Abstract

This study was designed to determine the effects ofµ/m-calpain on the degradation of cytoskeletal proteins in pectoralis major. Four chickens were slaughtered and the breasts were removed and stored for 12hr at 4 °C. Each sample was divided into three groups and respectively immersed in control reagent, calpain inhibitor, and caspase inhibitor at 4°C. The samples were used to evaluate troponin-T and desmin degradation, calpain activity, and myofibril ultrastructure at 12hr, day 1, day 3, and day 7. Casein zymography revealed thatµ-calpain could not be detected in all samples after 12hr postmortem. The calpain inhibitor inhibitedµ/m-calpain activity and reduced troponin-T and desmin degradation during 7day postmortem. The caspase inhibitor inhibitedµ/m-calpain activity and, troponin-T and desmin degradation before day 3 postmortem. The findings suggest that,µ/m-calpain had an effect on cytoskeletal protein degradation after 12hr postmortem.