| 摘要 |
<p>There is provided an assay to identify tender meat which depends upon analysis of m-calpain activity or amount post mortem. Where the amount of m-calpain is determined, this may conveniently be made by immunoassay using anti m-calpain antibodies. The assay will usually be determined at a predetermined time point post mortem, preferably at a period which corresponds to the onset of rigor mortis. For pigs the assay is preferably performed at 1 to 4 hours, preferably 90 to 150 minutes, post mortem. Optionally the value obtained from the assay may be compared to a known standard. The accuracy of the assay may be enhanced if the activitY or amount of m-calpain is also analysed at the time of death and the result expressed as a ratio with the value obtained post mortem. As well as demonstrating which meat is of tender quality for consumer purposes, the results of the assay may also be used to devise breeding programs involving relatives of the test animals.</p> |
