CAF Activity, Calcium Concentration, Andy the 30,000‐Dalton Component of Tough and Tender Bovine Longissimus Muscle

F. C. PARRISH; C. J. SELVIG; R. D. CULLER; M. G. ZEECE

doi:10.1111/j.1365-2621.1981.tb14593.x

CAF Activity, Calcium Concentration, Andy the 30,000‐Dalton Component of Tough and Tender Bovine Longissimus Muscle

F. C. PARRISH, C. J. SELVIG, R. D. CULLER, M. G. ZEECE

Food Science and Technology

Research output: Contribution to journal › Article › peer-review

40 Scopus citations

Abstract

Four tender and four tough bovine longissimus samples from A‐maturity carcasses and four tender and four tough bovine longissimus samples from E‐maturity carcasses postmortem aged 10‐14 days were used to study calcium‐activated factor activity (CAF), calcium concentration, and the 30,000‐dalton component. Significant differences in CAF and free calcium were not found between tender and tough for CAF and free calcium, although the tough samples had more free calcium. Tender bovine longissimus muscle from A‐maturity carcasses had a 30,000‐dalton component and a high ratio of 30,000‐dalton component to actin, whereas tough did not. In E‐maturity, however, both tender and tough longissimus had a 30,000‐dalton component.

Original language	English (US)
Pages (from-to)	308-311
Number of pages	4
Journal	Journal of food science
Volume	46
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1981.tb14593.x
State	Published - Jan 1981

ASJC Scopus subject areas

Food Science

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abstract = "Four tender and four tough bovine longissimus samples from A‐maturity carcasses and four tender and four tough bovine longissimus samples from E‐maturity carcasses postmortem aged 10‐14 days were used to study calcium‐activated factor activity (CAF), calcium concentration, and the 30,000‐dalton component. Significant differences in CAF and free calcium were not found between tender and tough for CAF and free calcium, although the tough samples had more free calcium. Tender bovine longissimus muscle from A‐maturity carcasses had a 30,000‐dalton component and a high ratio of 30,000‐dalton component to actin, whereas tough did not. In E‐maturity, however, both tender and tough longissimus had a 30,000‐dalton component.",

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