## Abstract Effect of calcium chloride marination at 5Β°C on postβmortem changes in goose breast muscles was studied. Purified myofibrils were prepared from 0.1 M CaCl^2^ marinated muscles and controls (nonmarinated samples) after 0, 1, 3, 7 and 14 days of marination. The changes in myofibril fragme
Post-mortem Changes in Breast Muscles of Mule Duck
β Scribed by Chou, Rong-Ghi R; Lin, Kou-Joong; Tseng, Tsai-Fuh
- Publisher
- John Wiley and Sons
- Year
- 1996
- Tongue
- English
- Weight
- 338 KB
- Volume
- 71
- Category
- Article
- ISSN
- 0022-5142
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β¦ Synopsis
Post-mortem changes in myofibril fragmentation index and degradation of myofibrillar proteins of duck breast muscles at 5Β°C was investigated.
Muscle samples were collected immediately after killing and from the stored carcasses at 5Β°C for 1, 3, 7, and 14 days past mortem. The results showed that the MFI of the breast muscles increased with time post mortem. SDS-PAGE of myofibrils indicated that the disappearance of troponin-T accompanied concurrently with the appearance of 32-30 kDa components. After 7 days of storage, a-actinin was degraded, and a 98 kDa component appeared. Titin 1 and nebulin also disappeared after post-mortem storage for 3 days.
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