title: Relationship between degradation of proteoglycans and weakening of the intramuscular connective tissue during post-mortem ageing of beef.
abstract: Changes in proteoglycans (PGs) during post-mortem ageing of bovine m. semitendinosus were studied. Electron microscopic observations made it clear that there were two types of PGs in bovine m. semitendinosus immediately post-mortem: PGs were arranged regularly in the basement membrane and PGs associated with collagen fibrils in the perimysium. After 28 days ageing at 4 °C, no PG was observed in the basement membrane, and the greater part of PGs in the perimysium had disappeared. The total amount of PGs decreased with time post-mortem. SDS-polyacrylamide gel electrophoresis indicated that PGs with a high molecular weight disappeared within 7 days post mortem. These results suggest that PGs are degraded during post-mortem ageing of beef. The degradation of PGs seems likely to be the main factor in the weakening of intramuscular connective tissues, i.e., separation of collagen fibrils and fibres from the endomysium and the perimysium, which results in the partial tenderization of beef during post-mortem ageing.
authors: Meat Science Laboratory, Department of Animal Science, Faculty of Agriculture, Hokkaido University, Sapporo, Japan.
authors: T
authors: T
authors: Nishimura
authors: A
authors: A
authors: Hattori
authors: K
authors: K
authors: Takahashi