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The effect of conditioning on the myofibrillar proteins of pork muscle

✍ Scribed by Ian F. Penny

Publisher
John Wiley and Sons
Year
1976
Tongue
English
Weight
611 KB
Volume
27
Category
Article
ISSN
0022-5142

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The action of a muscle proteinase on the
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## Abstract Myofibrillar proteins from bovine muscle have been treated with a Ca^2+^ activated muscle proteinase and the consequent changes in these proteins have been examined by various techniques. Tropomyosin, α‐actinin and troponin were substrates for the enzyme, the last losing its property of

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## Abstract Electrophoretic differences between the myofibrillar proteins of fresh porcine __longissimus dorsi__ and __psoas__ muscles, still detectable after freeze‐drying at a plate temperature of 60Β°C, largely disappear when the temperature is 80Β°C.