Use of vitamin D, its metabolites and analogs to improve tendern

Details Use of vitamin D, its metabolites and analogs to improve tendern Use of vitamin D, its metabolites and analogs to improve tendern

1997-06-27

2000-03-28

MacMillan, Keith D.

Food or edible material: processes, compositions, and products

Product with added vitamin or derivative thereof for...

Vitamin is a or d

426 73, 426 72, 426248, 426311, 514167, 552653, 556552, 424524, 2041576, A23L 130, A21D 600, A01N 4500

Patent

active

060428554

ABSTRACT:
A method of improving the tenderness of meat and meat products is described. The method includes administering excessive doses of vitamin D to meat producing animals prior to slaughter. The vitamin D causes greater calcium activated calpain activity which degrades certain myofibrillar proteins in the meat postmortem. The resulting meat has a significantly lower shear force in comparison to untreated meat.

REFERENCES:
patent: 5533836 (1996-07-01), Moore
patent: 5550262 (1996-08-01), Iqbal et al.
Koohmaraie M, The role of Ca(2+)-dependent proteases(calpains) . . . , Biochimie, 74 (3) pp. 239-245, 1992.
Koochmaraie M, Effect of calcium chloride infusion on the tenderness . . . , J. Anim. Sci., 69(9), pp. 2463-2471, 1991.
Cena et al, Proteolytic activity of . . . , Z. Lebensm.-Unters. Forsch., 194(3) pp. 248-251, 1992.
Kodentsova et al., Vitamin D effects on calcium-stimulated . . . , Proc. Workshop Vitamin D, 7th p. 762, 1988.
Walentynowicz et al., Pathogenesis of heart myofibril . . . , Exp. Mol. Pathol. 63(3) pp. 200-209, 1995.
Yamanoue, Myofibrillar structure weakening wth tenderness . . . , Rakuno Kagaku, 43(5) a95-a100, 1994.
De Boland et al., Effects of Vitamin d3 on . . . , Biochimica et Biophysica Acta, 733(2) pp. 264-273, 1983.

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