Biochemical properties of myofibrils from frozen longissimus dorsi muscle of three lamb genotypes

LWT

Volumn 34, Issue 6, 2001, Pages 390-397

  Ojeda, M A ^a   Wagner, J R ^b   Crupkin, M ^a  

^a Centro Regional Sur Centro de Investigaciones de Tecnologia Pesquera y Alimentos Regionales   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Frozen muscle; Lamb meat; Myofibrillar ATPase; Myofibrils; SDS PAGE

Indexed keywords

BOVINAE; OVIS;

EID: 0034745771     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0767     Document Type: Article

References (30)

1. Microdetermination of phosphorous
2. Effect of freezing and frozen storage on the aromatic hydrophobicity of pork myosin
3. Effect of time of sampling postmortem on myofibril fragmentation index of meat
4. Seasonal variations in gonadosomatic index, liversomatic index and myosin/actin ratio in actomyosin of mature hake
5. Ageing of beef: Influence of two ageing methods on sensory properties and myofibrillar proteins
6. Effect of electrical stimulation on postmortem titin, nebulin, desmin and troponin-t degradation and ultraestructural changes in bovine Longissimus muscle
7. Identification of the 30 kDa polypeptide in postmortem skeletal muscle as a degradation product of troponin-T
8. Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, troponin-t and muscle ultrastructure in Bos indicus crossbred cattle
9. Proteolysis of specific muscle structural proteins by μ-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle
10. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Western blotting comparisons of purified myofibrils and whole muscle preparations for evaluating titin and nebulin in postmortem bovine muscle
11. Effects of postmortem ageing time, animal age and sex on degradation of titin and nebulin in bovine Longissimus muscle
12. Separation of lipid mixtures
13. Meat toughening does not occur when rigor shortened is prevented
14. Effects of postmortem storage on muscle protein degradation: Analysis by SDS-polyacrilamide gel electrophoresis
15. 4
16. Protein measurement with the Folin phenol reagent
17. Proteolytic and physicochemical mechanisms involved in meat texture development
18. Origin of variable extraction of myosin from myofibrils treated with salt and pyrophosphate
19. Is Z disk degradation responsible for postmortem tenderization?
20. Effects of exogenous protease effectors on beef tenderness development and myofibrillar degradation and solubility
21. Denaturation kinetics of myofibrillar proteins in bovine muscle
22. Effect of frozen storage on protein denaturation in bovine muscle I: Myofibrillar ATPase activity and differential scanning calorimetric studies
23. Prerigor and postrigor changes in tenderness of ovine Longissimus muscle
24. Palatability of chilled and frozen beef steaks
25. Freezing and calcium chloride marination effects on beef tenderness and calpastatin activity
26. Differential scanning calorimetric studies of muscle and its constituent proteins