Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE

Abstract

Postmortem proteolysis is one of the best ways to study meat tenderizing process. In this research, two groups of ostriches (male and female) were slaughtered by two methods: commercial (without electrical shock) and noncommercial (by electrical shock at 80 v/ 500 mA/ 10 s). pH decline of M. Gastrocnemius pars externa muscle was measured at 0, 1, 3, 6, 9, 18 and 24 hours and 3, 5, 7, 14 days during aging. Myofibrillar protein changes were evaluated at 1, 3, 5, 7 and 14 days postmortem by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Results showed that electrical stunning accelerated glycolysis rate especially at 1 to 3 hours postmortem (PPPP<0.05) on degradation of most proteins that were substrates for calpaein enzymes.

Keywords

• ostriches
• ph decline
• proteolysis
• sds-page
• tenderization