ShareThe origin of the 30 kDa component appearing during postmortem ageing of bovine muscle.
Author(s) : NEGISHI H., YAMAMOTO E., KUWATA T.
Type of article: Article
Summary
Electrophoresis analysis of myofibrilla can be used to detect a compound of 32 kDa appearing during postmortem ageing at 0-2 deg C. Electrophoretic profiles of pure troponines reveal that troponine T content decreases during ageing, whereas the contents of the compound rise. The 32-kDa compound is thought to be formed from polypeptides of T troponine.
Details
- Original title: The origin of the 30 kDa component appearing during postmortem ageing of bovine muscle.
- Record ID : 1997-1619
- Languages: English
- Source: Meat Sci. - vol. 42 - n. 3
- Publication date: 1996
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Beef; Ageing (meat); Organic compound
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- Date : 1995
- Languages : English
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- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 3
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- Author(s) : GREER G. G., JONES S. D. M.
- Date : 1989
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 22 - n. 2
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QUANTIFYING CHANGES IN TENDERNESS DURING STORAG...
- Author(s) : DRANSFIELD E., JONES R., MACFIE H.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 2
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AGING OF FROZEN PARTS OF BEEF.
- Author(s) : COHEN T.
- Date : 1984
- Languages : English
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