TABLE 2.
Free calcium content and calpain activity of broiler breast meat according to muscle condition (M—normal, NORM; Spaghetti Meat, SM) and postmortem time (T—0, 3, 7 days).
| Traits | Muscle condition (M) | Time (T) | SE | P-value | |||||
|---|---|---|---|---|---|---|---|---|---|
| NORM | SM | 0 | 3 | 7 | M × T | M | T | ||
| Free Ca (µM) | 48.0 | 44.4 | 43.6 ab | 40.5 b | 54.5 a | 4.9 | NS | NS | 0.0392 |
| Native µ/m calpain, % | 48.8 | 49.5 | 70.1 a | 48.0 b | 29.4c | 4.6 | 0.0031 § | NS | <0.0001 |
| Autolyzed µ/m calpain, % | 51.2 | 50.5 | 29.9c | 52.0 b | 70.6 a | 4.6 | 0.0031 § | NS | <0.0001 |
ab
Means within the same row and effect followed by different superscripts differ p < 0.05.
§
Native and autolyzed µ/m calpain activity of broiler breast meat according to the interaction M × T shown in Figure 3.