宰后 36 小时牛腰肉肌原纤维 1-D 指纹图谱和肌球蛋白重链 MS 分析与 7 天嫩度相关。
Myofibrillar 1-D fingerprints and myosin heavy chain MS analyses of beef loin at 36 h postmortem correlate with tenderness at 7 days.
机构信息
Department of Animal Sciences, The Ohio State University, 2029 Fyffe Road, Columbus OH 43210, USA.
出版信息
Meat Sci. 2004 Jul;67(3):421-6. doi: 10.1016/j.meatsci.2003.11.014.
This study investigated the potential for relating changes in electrophoretic protein patterns derived from the longissimus dorsi of beef cattle 36 h postmortem with tenderness at 7 days. We report finding a significant correlation (R(2)=0.82) between electrophoretic l. dorsi myofibrillar fingerprints at 36 h postmortem and tenderness at 7 days, as determined by Warner-Bratzler shear analysis. In addition, we have used mass spectrometric analyses to identify fragments of bovine myosin heavy chain that are significantly correlated with tenderness. Furthermore, this method offers the potential to increase our understanding of the fundamental cellular mechanisms underlying the proteolytic breakdown of muscle proteins during the aging process.
本研究旨在探讨宰后 36 小时取自牛背最长肌的电泳蛋白图谱变化与 7 天嫩度之间的关系。我们发现，通过 Warner-Bratzler 剪切分析，电泳背最长肌肌原纤维指纹图谱与 7 天嫩度之间存在显著相关性（R(2)=0.82）。此外，我们还使用质谱分析鉴定了与嫩度显著相关的牛肌球蛋白重链片段。此外，该方法还有望增加我们对衰老过程中肌肉蛋白水解的基本细胞机制的理解。
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