title: Observations on the 3-methylhistidine content of bovine, ovine and porcine muscles.
abstract: The titres of 3-methylhistidine in bovine and ovine masseter/malaris muscles are similar to one another but low in relation to other skeletal muscles, whereas titres in porcine masseter/malaris resemble the latter. The process of mastication in bovines by masseter/malaris muscles appears to involve prolonged, slow action since the fibres are exclusively of type I. These 'red' fibres have very low titres of 3-methylhistidine in their myosin but normal values in their actin.
authors: Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington, Nr. Loughborough, Leicestershire, LE12 5RD, Great Britain.
authors: S K
authors: SK
authors: Johnson
authors: W J
authors: WJ
authors: White
authors: R A
authors: RA
authors: Lawrie