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EFFECTS OF POSTMORTEM STORAGE AND TEMPERATURE ON MUSCLE PROTEIN DEGRADATION: ANALYSIS BY SODIUM DODECYL SULFATE GEL ELECTROPHORESIS.

Author(s) : BECHTEL P. J., PARRISH F. C. Jr

Type of article: Article

Summary

SAMPLES OF BOVINE MUSCLE STORED AT 277 K (4 DEG C) FOR 14 DAYS EXHIBITED LITTLE PROTEOLYSIS OF THE MAJOR CONTRACTILE PROTEINS AND THOSE STORED AT 310 K (37 DEG C) FOR 1 DAY SHOWED SIGNIFICANT DEGRADATION OF MYOSIN HEAVY CHAINS AND ALMOST COMPLETE PROTEOLYSIS OF THIS PROTEIN BY DAY 14. THE EXPERIMENTS DEMONSTRATE THAT SUBSTANTIAL DEGRADATION OF THE MYOSIN HEAVY CHAIN AND OTHER MUSCLE PROTEINS CAN OCCUR DURING THE STORAGE OF MEAT, AND THIS PHENOMENON WAS HIGHLY TEMPERATURE DEPENDENT.

Details

  • Original title: EFFECTS OF POSTMORTEM STORAGE AND TEMPERATURE ON MUSCLE PROTEIN DEGRADATION: ANALYSIS BY SODIUM DODECYL SULFATE GEL ELECTROPHORESIS.
  • Record ID : 1983-2197
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 1; 1983.01-02; 294-295; 297; 2 fig.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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