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

Meat Science

Volumn 90, Issue 2, 2012, Pages 345-351

  Anderson, M J ^a   Lonergan, S M ^a   Huff Lonergan, E ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Calpain; Myosin light chain 1; Proteolysis

Indexed keywords

2D DIGE; BEEF TENDERNESS; BUFFER CONTROL; CALPAINS; GEL ELECTROPHORESIS; LONGISSIMUS; MYOFIBRILLAR; MYOFIBRILLAR PROTEINS; MYOFIBRILS; MYOSIN LIGHT CHAINS; POTENTIAL INDICATORS; SARCOPLASMIC; SUPERNATANTS;

ELECTROPHORESIS; PROBES; STARS;

BEEF;

BOVINAE;

CALPAIN; CALPAIN 1; MU-CALPAIN; MYOSIN LIGHT CHAIN;

ANIMAL; ARTICLE; CADAVER; CATTLE; CHEMISTRY; MEAT; METABOLISM; MUSCLE FIBRIL; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SKELETAL MUSCLE; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANIMALS; CALPAIN; CATTLE; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; MEAT; MUSCLE, SKELETAL; MYOFIBRILS; MYOSIN LIGHT CHAINS; POSTMORTEM CHANGES; PROTEOLYSIS;

EID: 80555126736     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.07.021     Document Type: Article

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