Bhat, ZFMorton, JamesMason, SLBekhit, AE2020-10-052019-03-282019-07-012019-03-270309-174030946977 (pubmed)https://hdl.handle.net/10182/12917A study was conducted to elucidate the impact of pulsed electric field (PEF) on the activity of calpains, proteolytic activity of desmin and troponin-T and physicochemical properties of beef Biceps femoris during ageing. The meat samples (meat blocks) were subjected to two PEF treatments; T₁ (5 kV, 90 Hz, 0.38 kV/cm) and T₂ (10 kV, 20 Hz, 0.61 kV/cm) and a non-treated control was run in parallel. The samples were vacuum packaged and aged for 1, 7 and 14 days at 4 ± 1 °C. This study reports for the first time the impact of PEF-processing on the calpain activity in beef. Early post-mortem activation of calpain 2 was observed in PEF-treated samples. An increase in the calpain activity and proteolysis of desmin and troponin-T was observed. No significant effect of PEF was observed on the shear force of tough muscles from culled dairy animals during the entire ageing period.pp.144-151Print-Electronicen© 2019 Elsevier Ltd. All rights reserved.beefshear forcecasein zymographywestern blottingphysiochemical propertiesMuscle, SkeletalAnimalsCattleDesminCalpainTroponin TElectricityShear StrengthFood HandlingProteolysisRed MeatJournal Article10.1016/j.meatsci.2019.03.0181873-4138ANZSRC::3003 Animal productionANZSRC::3006 Food sciences