title: Measurement of autolysis in beef muscle homogenates.
abstract: Homogenates of beef longissimus dorsi muscle have been used to study the effect of pH, temperature and Ca(2+) ions on post-mortem autolysis. Measurements of myofibrillar proteins were made after SDS-polyacrylamide gel electrophoresis and it was found that the intensity of the troponin T band could be used as an indicator of autolysis. At pH values below 6·0, the addition of EDTA increased the rate of loss of troponin T: above pH 6·0, the rate of loss of troponin T was accelerated by Ca(2+) ions. It was concluded that there were at least two proteolytic enzyme systems involved-cathepsin B at low pH and a calcium-activated factor at high pH.
authors: Meat Research Institute, Langford, Bristol BS18 7DY, Great Britain.
authors: I F
authors: IF
authors: Penny
authors: R
authors: R
authors: Ferguson-Pryce