The Retention of Contractility of Rabbit Myofibrils During Storage at 25 C

Authors

Makoto Nakamura
Michio Muguruma
Toshiyuki Fukazawa
Mamoru Yamaguchi

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

During postmortem storage of muscle at 25 degrees C, myofibrils retained the ability to contract for more than 400 hours under experimental conditions used to prevent bacterial contamination of the meat surface. During t his time, rapid breakdown of troponin T was observed. Storage beyond 500 hours resulted in rapid loss of contractility correlating with proteolysis of the heavy chain of myosin, an din this stage some granules were observed along the whole A-band within the sarcomere.

Recommended Citation

Nakamura, Makoto; Muguruma, Michio; Fukazawa, Toshiyuki; and Yamaguchi, Mamoru (1988) "The Retention of Contractility of Rabbit Myofibrils During Storage at 25 C," Food Structure: Vol. 7: No. 1, Article 5.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol7/iss1/5