Relationship between the translocation of paratropomyosin and the restoration of rigor-shortened sarcomeres during post-mortem ageing of meat—A molecular mechanism of meat tenderization
The weakening effect of paratropomyosin on rigor linkages formed between actin and myosin was determined by measuring the restoration of rigor-shortened sarcomeres of chicken, pork and beef. We observed the rate of the post-mortem translocation of paratropomyosin from the A-I junction region of sarc...
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| Veröffentlicht in: | Meat science 1995, Vol.40 (3), p.413-423 |
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| creator | Takahashi, K. Hattori, A. Kuroyanagi, H. |
| description | The weakening effect of paratropomyosin on rigor linkages formed between actin and myosin was determined by measuring the restoration of rigor-shortened sarcomeres of chicken, pork and beef. We observed the rate of the post-mortem translocation of paratropomyosin from the A-I junction region of sarcomeres onto the thin filaments in the A-band, where rigor linkages had been formed; this agreed well with the rate of increase in length of rigor-shortened sarcomeres. The sarcomere lengths were found to be maximum at 1, 7 and 10
days post-mortem in chicken, pork and beef, respectively. Thus, translocated paratropomyosin weakens rigor linkages and brings about the recovery in the length of rigor-shortened sarcomeres. Paratropomyosin stimulates the resolution of
rigor mortis, and is a key factor in meat tenderization during post-rigor ageing. These results powerfully support the ‘Calcium theory of meat tenderization’ which we have proposed. |
| doi_str_mv | 10.1016/0309-1740(95)00038-M |
| format | Article |
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days post-mortem in chicken, pork and beef, respectively. Thus, translocated paratropomyosin weakens rigor linkages and brings about the recovery in the length of rigor-shortened sarcomeres. Paratropomyosin stimulates the resolution of
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days post-mortem in chicken, pork and beef, respectively. Thus, translocated paratropomyosin weakens rigor linkages and brings about the recovery in the length of rigor-shortened sarcomeres. Paratropomyosin stimulates the resolution of
rigor mortis, and is a key factor in meat tenderization during post-rigor ageing. These results powerfully support the ‘Calcium theory of meat tenderization’ which we have proposed.</description><subject>aging</subject><subject>meat</subject><subject>muscles</subject><subject>postmortem changes</subject><subject>tenderizing</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNp9kc1u1DAUhS0EosPAGyDwDlgE_JM4zgapqiggtUICurY89s2MURwH2wGVFQ_B2_RteBKcmXaWrCyd8517bR-EnlLymhIq3hBOuoq2NXnZNa8IIVxWl_fQisqWVzXl8j5aHZET9CilbwWinMmH6IQxIkqCrdDNZxh0dmFMOzfhDeSfACPOO8A56jENwexdHHo86ahzDFPw1yG5EevR7sEIKYd4xKLbhlilXYgZRrA46WiCh0JhO0c3bvEUUq784nust7BIJedB57-__5xiHwYw86BjkcxOjy75Ox-XkRai-7Xf9hg96PWQ4MntuUZX5---nn2oLj69_3h2elEZzrpcQS2s4LSH3oq6bppWGKmNYXVPrQFBBRObWhaRN6SXTHDeisbUugXec5CEr9GLw9wphu9zea3yLhkYBj1CmJPqCJNEyhJco_pAmhhSitCrKTqv47WiRC2tqaUStVSiukbtW1OXJfbsdsG88WCPobuaCvD8APQ6KL2NLqmrL6y0SWhDmpo2hXh7IKB8xA8HUSXjYDRgXQSTlQ3u_3f4B6v5tlQ</recordid><startdate>1995</startdate><enddate>1995</enddate><creator>Takahashi, K.</creator><creator>Hattori, A.</creator><creator>Kuroyanagi, H.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>1995</creationdate><title>Relationship between the translocation of paratropomyosin and the restoration of rigor-shortened sarcomeres during post-mortem ageing of meat—A molecular mechanism of meat tenderization</title><author>Takahashi, K. ; Hattori, A. ; Kuroyanagi, H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c329t-e46d631fefd6445576c8acc24f1dce61626b486c8350f82633765c4a7e3f3e803</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>aging</topic><topic>meat</topic><topic>muscles</topic><topic>postmortem changes</topic><topic>tenderizing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Takahashi, K.</creatorcontrib><creatorcontrib>Hattori, A.</creatorcontrib><creatorcontrib>Kuroyanagi, H.</creatorcontrib><collection>AGRIS</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Takahashi, K.</au><au>Hattori, A.</au><au>Kuroyanagi, H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Relationship between the translocation of paratropomyosin and the restoration of rigor-shortened sarcomeres during post-mortem ageing of meat—A molecular mechanism of meat tenderization</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>1995</date><risdate>1995</risdate><volume>40</volume><issue>3</issue><spage>413</spage><epage>423</epage><pages>413-423</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>The weakening effect of paratropomyosin on rigor linkages formed between actin and myosin was determined by measuring the restoration of rigor-shortened sarcomeres of chicken, pork and beef. We observed the rate of the post-mortem translocation of paratropomyosin from the A-I junction region of sarcomeres onto the thin filaments in the A-band, where rigor linkages had been formed; this agreed well with the rate of increase in length of rigor-shortened sarcomeres. The sarcomere lengths were found to be maximum at 1, 7 and 10
days post-mortem in chicken, pork and beef, respectively. Thus, translocated paratropomyosin weakens rigor linkages and brings about the recovery in the length of rigor-shortened sarcomeres. Paratropomyosin stimulates the resolution of
rigor mortis, and is a key factor in meat tenderization during post-rigor ageing. These results powerfully support the ‘Calcium theory of meat tenderization’ which we have proposed.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>22060032</pmid><doi>10.1016/0309-1740(95)00038-M</doi><tpages>11</tpages></addata></record> |
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| ispartof | Meat science, 1995, Vol.40 (3), p.413-423 |
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| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | aging meat muscles postmortem changes tenderizing |
| title | Relationship between the translocation of paratropomyosin and the restoration of rigor-shortened sarcomeres during post-mortem ageing of meat—A molecular mechanism of meat tenderization |
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