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COMPARISON OF MYOSINS PREPARED FROM RABBIT AND BOVINE MUSCLE IMMEDIATELY AFTER DEATH AND AFTER STORAGE AT 2°C
Author(s) -
THOMAS J.,
FREARSON N.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03358.x
Subject(s) - myosin , homogeneous , chemistry , atpase , skeletal muscle , biochemistry , biology , anatomy , enzyme , mathematics , combinatorics
SUMMARY –Myosin was extracted from bovine and rabbit skeletal muscles from freshly slaughtered carcasses and after storage at 2°C for times up to 8 days. The amount of myosins extracted and ATPase activities were constant up to 2 days storage of both species. The at‐death and 2°C 24‐hr myosins of both species were homogeneous, similar in chemical composition, ATPase properties and molecular weights.
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