Post-mortem changes of connectin in chicken skeletal muscle
To investigate the influence of connectin (titin) on meat tenderization during conditioning, changes in the content and the electrophoretic pattern of the connectin in chicken myofibrils isolated by gel permeation chromatography were studied. Significant difference of the content and the electrophor...
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| Veröffentlicht in: | Meat science 1985, Vol.15 (2), p.77-83 |
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| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | To investigate the influence of connectin (titin) on meat tenderization during conditioning, changes in the content and the electrophoretic pattern of the connectin in chicken myofibrils isolated by gel permeation chromatography were studied.
Significant difference of the content and the electrophoretic pattern of the connectin isolated was not observed between the preparations from fresh and stored muscle. Therefore, the connectin is unlikely to be responsible for the meat tenderization caused by conditioning. |
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| ISSN: | 0309-1740 1873-4138 |
| DOI: | 10.1016/0309-1740(85)90048-8 |