Title: Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness
Abstract: ABSTRACT Purified myofibrils were isolated from “tender” and “less‐tender” bovine longissimus muscle at death and at 1, 3, 7, and 14 days of postmortem storage (4 o C). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) was used to detect changes in the myofibrillar/cytoskeletal proteins, titin and nebulin. Titin and nebulin bands were observed to be less intense on gels from “tender” than from “less‐tender” steaks. These results suggest that titin and nebulin were more rapidly degraded in “tender” than in “less‐tender” steaks, and that the extent of beef loin steak tenderness may be dependent upon the postmortem degradation of titin and nebulin.
Publication Year: 1989
Publication Date: 1989-05-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 41
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