$Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef$

Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

The objective of this study was to identify proteins in bovine longissimus dorsi muscle that are related to tenderness. Two dimensional difference in gel electrophoresis (2D-DIGE) was used to compare the sarcoplasmic fractions from steaks that differed in star probe values at 14 days postmortem. The...

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Veröffentlicht in:	Meat science 2012-02, Vol.90 (2), p.345-351
Hauptverfasser:	Anderson, M.J., Lonergan, S.M., Huff-Lonergan, E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals beef Biological and medical sciences Calpain - metabolism Cattle Electrophoresis, Gel, Two-Dimensional Electrophoresis, Polyacrylamide Gel Food industries Fundamental and applied biological sciences. Psychology gel electrophoresis longissimus muscle Meat meat aging Meat and meat product industries Muscle, Skeletal - chemistry myofibrils Myofibrils - metabolism Myosin light chain 1 myosin light chains Myosin Light Chains - metabolism Postmortem Changes Proteolysis steaks μ-Calpain
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