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FURTHER STUDIES OF POSTMORTEM AGING EFFECTS ON CHICKEN ACTOMYOSIN

FURTHER STUDIES OF POSTMORTEM AGING EFFECTS ON CHICKEN ACTOMYOSIN ABSTRACT The ATP dissociation of natural actomyosin from chicken breast and leg muscle at 0 and 168 hr postmortem was studied by ultracentrifugal and viscometric methods. Superprecipitation behavior and ATPase activities were also examined. The results demonstrate that postmortem aging of muscle has no effect on the dissociation of actin and myosin, and are incompatible with the hypothesis that the actin‐myosin interaction undergoes a “weakening” during postmortem aging. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

FURTHER STUDIES OF POSTMORTEM AGING EFFECTS ON CHICKEN ACTOMYOSIN

Journal of Food Science , Volume 41 (2) – Mar 1, 1976

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References (18)

Publisher
Wiley
Copyright
Copyright © 1976 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1976.tb00594.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT The ATP dissociation of natural actomyosin from chicken breast and leg muscle at 0 and 168 hr postmortem was studied by ultracentrifugal and viscometric methods. Superprecipitation behavior and ATPase activities were also examined. The results demonstrate that postmortem aging of muscle has no effect on the dissociation of actin and myosin, and are incompatible with the hypothesis that the actin‐myosin interaction undergoes a “weakening” during postmortem aging.

Journal

Journal of Food ScienceWiley

Published: Mar 1, 1976

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