Award details

Postmortem proteolysis in muscle and meat quality - variable activity of the calpain proteolytic system

Reference	RMQ08223
Principal Investigator / Supervisor	Professor Peter Buttery
Co-Investigators / Co-Supervisors	Dr Ronald Bardsley
Institution	University of Nottingham
Department	Sch of Biosciences
Funding type	Research
Value (£)	270,318
Status	Completed
Type	Research Grant
Start date	01/10/1997
End date	01/10/2000
Duration	36 months

Abstract

Post-mortem proteolysis by calpain in livestock is a major determinant of meat tenderness and quality. Given the sensitivity of calpain to adrenergic stimulation, preslaughter handling may affect tenderisation rate. In pork, we have identified an important differential in early post-mortem calpain activity which explains 75 percent of variability in toughness experienced by the industry. We propose to discover if this differential has a genetic of physiological basis, by comparing the molecular variability of calpain(s) in samples destined to become tough and tender meat. A 'calpain system' gene polymorphism would enable marker assisted selection to eliminate tenderness. Animal studies will be directed towards reduction in preslaughter stress, which acting via adrenaline may affect the calpain system adversely in some genotypes more than others. The study should therefore lead to recommendations for improved animal rearing and handling.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	LINK: Satellite Projects to Food Quality/Safety (RMQ) [1995]
Funding Scheme	X – not Funded via a specific Funding Scheme

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