1.
Meat Sci
; 3(2): 121-34, 1979 Apr.
Article
in English
| MEDLINE
| ID: mdl-22055267
ABSTRACT
Homogenates of beef longissimus dorsi muscle have been used to study the effect of pH, temperature and Ca(2+) ions on post-mortem autolysis. Measurements of myofibrillar proteins were made after SDS-polyacrylamide gel electrophoresis and it was found that the intensity of the troponin T band could be used as an indicator of autolysis. At pH values below 6·0, the addition of EDTA increased the rate of loss of troponin T: above pH 6·0, the rate of loss of troponin T was accelerated by Ca(2+) ions. It was concluded that there were at least two proteolytic enzyme systems involved-cathepsin B at low pH and a calcium-activated factor at high pH.