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Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z‐Disks Induced by Calcium Ions at 0.1 m M : Mechanism of Tenderization of Pork and Beef during Postmortem Aging
Author(s) -
SHIMADA K.,
TAKAHASHI K.
Publication year - 2003
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.1365-2621.2003.tb05780.x
Subject(s) - myofibril , chemistry , fragmentation (computing) , calcium , liberation , phospholipid , ion , biophysics , lysophosphatidylethanolamine , biochemistry , phosphatidylcholine , organic chemistry , biology , membrane , ecology , in vitro
We studied the myofibril fragmentation using porcine and bovine myofibrils to determine the mechanism by which myofibrils are fragmented during postmortem aging of meat. Both myofibril fragmentation and liberation of phospholipids from Z‐disks were maximally induced by calcium ions at 0.1 m M . These phenomena showed identical dependencies on pH and temperature in the presence of calcium ions at 0.1 m M . All phospholipids in Z‐disks, except for lysophosphatidylethanolamine, had affinity for calcium ions. Therefore, we concluded that liberation of calcium‐phospholipid compounds from Z‐disks causes weakening of the Z‐disk structure, resulting in the myofibril fragmentation during postmortem aging of meat.