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| | Research and Reviews: Beef and Sheep, Special Circular 181-01 (Site not responding. Last check: 2007-10-14) |
 | | Myofibril proteins, whose function is to maintain structural integrity of myofibrils, are involved in intermyofibrillar (desmin and vinculin) and intramyofibrillar (titin, nebulin, and troponin-T) protein. |
 | | Postmortem tenderization of meat is widely hypothesized to be the result of degradation and weakening of the myofibril proteins near the Z-disks (Goll et al., 1992; Kendall et al., 1993; vanden Hemel-Grooten et al., 1997). |
 | | It is possible to explain the process of meat tenderization by analyzing myofibril proteins, because postmortem change in myofibril proteins is one of the main causes of the change in meat structure. |
| ohioline.osu.edu /sc181/sc181_6a.html (269 words) |
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