TY - JOUR
T1 - CAF Activity, Calcium Concentration, Andy the 30,000‐Dalton Component of Tough and Tender Bovine Longissimus Muscle
AU - PARRISH, F. C.
AU - SELVIG, C. J.
AU - CULLER, R. D.
AU - ZEECE, M. G.
PY - 1981/1
Y1 - 1981/1
N2 - 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.
AB - 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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U2 - 10.1111/j.1365-2621.1981.tb14593.x
DO - 10.1111/j.1365-2621.1981.tb14593.x
M3 - Article
AN - SCOPUS:84985294862
VL - 46
SP - 308
EP - 311
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 1
ER -