Johnson S K, White W J, Lawrie R A
Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington, Nr. Loughborough, Leicestershire, LE12 5RD, Great Britain.
Meat Sci. 1986;18(3):235-9. doi: 10.1016/0309-1740(86)90036-7.
The titres of 3-methylhistidine in bovine and ovine masseter/malaris muscles are similar to one another but low in relation to other skeletal muscles, whereas titres in porcine masseter/malaris resemble the latter. The process of mastication in bovines by masseter/malaris muscles appears to involve prolonged, slow action since the fibres are exclusively of type I. These 'red' fibres have very low titres of 3-methylhistidine in their myosin but normal values in their actin.
牛和羊的咬肌/颧肌中3 - 甲基组氨酸的含量彼此相似，但与其他骨骼肌相比含量较低，而猪咬肌/颧肌中的含量与其他骨骼肌相似。牛的咬肌/颧肌进行咀嚼的过程似乎涉及长时间、缓慢的动作，因为其纤维完全是I型。这些“红色”纤维的肌球蛋白中3 - 甲基组氨酸含量非常低，但其肌动蛋白中的含量正常。
