EFFECT OF POSTMORTEM STORAGE AND CALCIUM ACTIVATED FACTOR ON THE MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL MUSCLE

Journal of Food Science

Volumn 42, Issue 1, 1977, Pages 117-124

  OLSON, DENNIS G ^a   PARRISH, F C ^a   DAYTON, W R ^a   GOLL, D E ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985046283     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb01233.x     Document Type: Article

References (26)

1. Molecular properties of postmortem muscle. 8. Effect of postmortem storage on α‐actinin and the tropomyosin‐troponin complex
2. 2+‐specific removal of Z‐lines from rabbit skeletal muscle
3. Studies in meat tenderness. 8. Ultrastructural changes in meat during aging
4. Studies in meat tenderness. 7. Changes in the fine structure of meat during aging
5. Purification and some properties of a muscle enzyme that degrades myofibrils
6. Some properties of a Ca ‐activated protease that may be involved in myofibrillar protein turnover
7. 2+‐activated protease possibly involved in myofibrillar protein turnover. Purification from porcine muscle
8. 2‐activated protease possibly involved in myofibrillar protem turriover. Partial characterization of the purified enzyme
9. Troponin. I. Preparation and physioloaical function
10. Treatment and postmortem aging effects on the Z‐line from chicken pectoral muscle
11. Tryptic digestion of muscle components simulates many of the changes caused by oostmortem_ storage
12. Polyacrylamide disc gel electrophoresis of fresh and aged chicken muscle protein in sodium dodecyl‐sulfate
13. A comparison of shortening and Z‐line degradation in postmortem bovine, porcine, and rabbit muscle
14. Degree of muscular contraction as a factor in tenderness of beef
15. Postmortem muscle shortening and meat tenderness
16. Myofibril fragmentation in bovine longissimus dorsi as an index of tenderness
17. Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage
18. Effect of postmortem qmditions on certain chemical, morphological and organoleptic properties of bovine muscle
19. The tenderising effect of a muscle proteinase on beef
20. 2+‐activated protease possibly involved in myofibrillar protein turnover. Subcellular localization of the protease in porcine skeletal muscle
21. Localization of contractile proteins in smooth muscle cells and in normal and transformed fibroblasts
22. Morphology of rigor‐shortened bovine muscle and the effect of trypism on pre‐ and post‐rigor myofibrils
23. Some properties of purified skeletal muscle α‐actinin
24. Formation of myofibrillar fragments aAd reversible contraction of sarcomere in chicken pectoral muscle
25. Effect of calcium (II) on the interaction between the subunits of troponin and tropomyosin