title: Post-mortem changes of connectin in chicken skeletal muscle.
abstract: To investigate the influence of connectin (titin) on meat tenderization during conditioning, changes in the content and the electrophoretic pattern of the connectin in chicken myofibrils isolated by gel permeation chromatography were studied. Significant difference of the content and the electrophoretic pattern of the connectin isolated was not observed between the preparations from fresh and stored muscle. Therefore, the connectin is unlikely to be responsible for the meat tenderization caused by conditioning.
authors: Department of Animal Science, Faculty of Agriculture, University of Niigata, Igarashi, Niigata 950-21, Japan.
authors: A
authors: A
authors: Suzuki
authors: T
authors: T
authors: Sawaki
authors: M
authors: M
authors: Hosaka
authors: Y
authors: Y
authors: Ikarashi
authors: Y
authors: Y
authors: Nonami