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The study aimed at analysing the changes taking place in the muscle tissue of cattle during meat cold storage in relation to animal genotype (breed) and age. Investigations were conducted on the thoracic and lumbar part of the longissimus dorsi (LD) muscle of Polish Holstein-Friesian (PHF) Black-and-White variety, Polish Red (PR), Hereford (H) and Limousine (L) bulls slaughtered at the age of 6, 9...
Calpastatin (CAST) is a specific inhibitor of the ubiquitous calcium-dependent proteases – μ-calpain and m-calpain, found in mammalian tissues. The level of components included into the calpain-calpastatin system determine the rate of post mortem tenderization of meat.In the coding region of the bovine CAST gene (CAST) the new nucleotide sequence polymorphism was found being a substitution G→C at...
The calpain system orginally comprised molecules: two Ca2+-dependent proteases, mu-calpain and m-calpain, and a third polypeptide, calpastatin, whose only known function is to inhibit the two calpains. This proteolytic system plays a key role in the tenderisation process that occurs during post-mortem storage of meat under refrigerated conditioning. Their polymorphism is examined from the point of...
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