TY - JOUR
T1 - Combination of low voltage electrical stimulation and early postmortem temperature conditioning on degradation of myofibrillar proteins in Korean native cattle (Hanwoo)
AU - Rhee, M. S.
AU - Ryu, Y. C.
AU - Imm, J. Y.
AU - Kim, B. C.
N1 - Funding Information:
This work was supported by KOSEF grant program # 951-0609-043-2.
PY - 2000/8
Y1 - 2000/8
N2 - The combination effect of low voltage electrical stimulation (LVES) and early postmortem (PM) temperature conditioning (2, 16, and 30°C until 3 h PM) on degradation of myofibrillar proteins were determined from Korean native cattle (Hanwoo). Myofibrils were removed at 1, 2, 3, 7, and 14 days of PM storage (2°C) and analyzed for titin, nebulin, desmin, and troponin-T by SDS-PAGE and by Western blot analysis. Degradation rate of myofibrillar proteins was affected by the combination of LVES and temperature conditioning. LVES-30°C treatment resulted in faster degradation of titin, nebulin, desmin, and troponin-T during PM storage than the other treatments. Degradation of titin took place more slowly than nebulin, desmin or troponin-T.
AB - The combination effect of low voltage electrical stimulation (LVES) and early postmortem (PM) temperature conditioning (2, 16, and 30°C until 3 h PM) on degradation of myofibrillar proteins were determined from Korean native cattle (Hanwoo). Myofibrils were removed at 1, 2, 3, 7, and 14 days of PM storage (2°C) and analyzed for titin, nebulin, desmin, and troponin-T by SDS-PAGE and by Western blot analysis. Degradation rate of myofibrillar proteins was affected by the combination of LVES and temperature conditioning. LVES-30°C treatment resulted in faster degradation of titin, nebulin, desmin, and troponin-T during PM storage than the other treatments. Degradation of titin took place more slowly than nebulin, desmin or troponin-T.
KW - Early postmortem conditioning Protein degradation
KW - Electrical stimulation
UR - http://www.scopus.com/inward/record.url?scp=0034378079&partnerID=8YFLogxK
U2 - 10.1016/S0309-1740(99)00167-9
DO - 10.1016/S0309-1740(99)00167-9
M3 - Article
C2 - 22061570
AN - SCOPUS:0034378079
VL - 55
SP - 391
EP - 396
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 4
ER -