A study involving 48 beef carcasses was conducted in order to evaluate the effects of 0.3 M calcium chloride (CaCl_2) injection on final tenderness in muscle Longissimus thoracis et lumborum. Injection of beef carcasses with CaCl_2 accelerated post mortem tenderization process. Ca~(2+)-dependent proteases (#mu#-calpain and m-calpain) and their inhibitor (calpastatin) activities were all significantly (P < 0.01) decreased in CaCl_2 injected animals (n = 24) compared with control animals (n = 24). Tenderness, assessed by measuring shear force, was significantly improved (P < 0.05) by CaCl_2 injection both at two and eight days post mortem.
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机译：为了评估0.3M氯化钙（CaCl_2）注射液对猪胸大腿和小腰肌最终压痛的影响，进行了一项涉及48个牛屠体的研究。用CaCl_2注入牛尸体可加快验尸后的嫩化过程。与对照组动物相比，在注射CaCl_2的动物（n = 24）中，Ca〜（2+）依赖性蛋白酶（＃mu＃-钙蛋白酶和m-钙蛋白酶）及其抑制剂（钙蛋白酶抑制剂）活性均显着降低（P <0.01）。 n = 24）。在死后两天和八天，通过CaCl_2注射，通过测量剪切力评估的柔软度得到了显着改善（P <0.05）。
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