期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 52, 期 6, 页码 1375-1382出版社
WILEY
DOI: 10.1111/ijfs.13436
关键词
Beef; electrophoresis SDS-PAGE; muscle; protein degradation; tenderness
资金
- Project Optimizing of Beef Production in Poland in accordance with the 'From Farm to Fork' Strategy - European Regional Development Fund under the Innovative Economy Operational Program [POIG.01.03.01-00-204/09]
The aim of this study was to evaluate the impact of the ageing on changes in selected myofibrillar proteins and Warner-Bratzler shear force values in muscles from cross-breed CharolaisexHolstein Friesian heifers. Triceps brachii (TB), infraspinatus (IS), vastus lateralis (VL), semimembranosus (SM), biceps femoris (BF) and semitendinous (ST) muscles after ageing were examined. A significant muscle effect was found in the case of basic chemical composition, Warner-Bratzler shear force values and cooking loss. The vastus lateralis characterised by the lowest intramuscular fat percentage (P0.05). The highest connective tissue content was shown for infraspinatus. This muscle had the lowest Warner-Bratzler shear force values in every ageing time, regardless of the cooking method. Throughout the ageing process, selected myofibrillar proteins were altered in all examined muscles, but at varying rates. The SDS-PAGE electrophoresis and Western blotting analysis showed that desmin and troponin-T degradation affected both muscles and ageing effects (P0.001).
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