Table 2. pH and activities of cathepsins in 4 d post-mortem hot boned beef brisket stored at 4°C (control) and subsequent storage at either 4°C or −20°C for 14 d.
| 4 d post-mortem meat stored at 4°C (Control) | Storage at 4°C | Storage at −20°C | |||
|---|---|---|---|---|---|
| +7 d post-mortem meat | +14 d post-mortem meat | +7 d post-mortem meat | +14 d post-mortem meat | ||
| pH | 5.67±0.04 | 5.65±0.06 | 5.51±0.02 | 5.60±0.12 | 5.55±0.13 |
| Cathepsin B1) | 36,965±3,294 | 50,458±16,464 | 63,613±8,650 | 48,666±16,037 | 48,116±23,234 |
| Cathepsin B+L1) | ND | 551,166±163,651 | 737,351±57,530 | 602,593±82,243 | 532,009±149,737 |
| Cathepsin L1) | ND | 500,708±147,721 | 673,738±63,454 | 553,927±72,387 | 483,892±131,116 |
| Cathepsin H1) | 16,910±4,652 | 36,950±28,727 | 17,793±2,549 | 16,558±11,158 | 16,469±9,480 |
All values are mean±SE of mean for three replicates.
1)
The units for the enzyme activities are expressed as increase in FU per min per g of muscle for cathepsin activities.
The values in each row were not significantly (p<0.05) different.
ND, not determined.