The Relation Between MFI,CAF,Soluble Collagen Contents and Meat Tenderness

Abstract

Abstract: The solutioncomposedofpapainandCaCl 2 was injectedinprerigor into the hot boning femoralbiceps(FB)fromone side of the carcasses.The treated carcasse s were allowed to be aged for 24hrs.The activity of Ca 2+ -activate -factor(CAF),myofibril frag-mentationindex(MFI )andthe percentage of total intramuscular collagen solubilized by heati ng in1/4-strengthRinger solution were measuredonbothsides.Itrevealedt hatinjecting papainandCaCl 2 decreasedsignificantly.Increasing the activity ofCAFwithinjection of3%CaCl 2 resultinginalittlehigheractivityofCAFwithinjectionof0.3%CaCl 2 ornoinjectionofCaCl 2 ,as comparedtothecontrolts.

Key words: Beef , Tenderization , MFI , Soluble intr amuscular collagen , CAF

MA Mei-Hu, TANG Xiao-Feng, LIN Qin-Lu. The Relation Between MFI,CAF,Soluble Collagen Contents and Meat Tenderness[J]. FOOD SCIENCE, 2002, 23(7): 36-41.

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The Relation Between MFI,CAF,Soluble Collagen Contents and Meat Tenderness

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