The composition of contractile muscle proteins

The mechanism for the promotion of tenderness in meat during the post-mortem process: a review

The post-mortem changes in the chemical composition and structure of striated muscle have been reviewed on the basis of various concepts that emerged from the studies of different investigators to explain the course of tenderization of meat during aging. These concepts include the changes in the sarcoplasmic proteins, myofibrillar proteins (such as complete dissociation of actomyosin, partial dissociation of actomyosin, cleavage of disulfide linkages, depolymerization of F-actin filaments, cleavage of myosin filaments, disorganization of Z-bands and the troponin-tropomyosin complex), sarcolemma, connective tissue elements (collagen fibrils, ground substance), and the protein-ion relationship of the muscle cells (more strictly, syncytia). The experimental evidence for and against each of the views is discussed critically in the light of certain fundamentals of biophysical chemistry and biochemistry. Finally, an alternative hypothesis has been presented based on the differential effect of the post-mortem formation of lactic acid (H+ ion concentration) on the intra- and extracellular components of muscle and the possible role of lysosomal cathepsins. Consequently, a series of biophysical, biochemical, and ultrastructural changes seem to account for the mechanism by which meat becomes tender during the aging process.

Morphology of rigor--shortened bovine muscle and the effect of trypsin on pre- and postrigor myofibrils

Bovine semitendinosus muscles were sampled immediately after death, after 24 hr postmortem with storage at 2 degrees , 16 degrees , or 37 degrees C, and after 312 hr postmortem with storage at 2 degrees and 16 degrees C. A biopsy technique was used to prevent shortening during glutaraldehyde fixation. Postfixation in osmium tetroxide was followed by embedding in an Epon-Araldite mixture. Bovine muscle was supercontracted after 24 hr storage at 27deg; but was only slightly contracted after storage at 16 degrees for 24 hr. Muscle held at 37 degrees for 24 hr was slightly less supercontracted than the 2 degrees muscle. Striking similarities existed between muscles stored at 16 degrees and at 2 degrees C for 312 hr. Both were slightly shortened with narrowed I bands and an area of increased density, probably due to overlap of thin filaments in the middle of the A band. Postmortem shortening was accompanied by banding-pattern changes similar to those predicted for contracting muscle by Huxley and Hanson's sliding filament model. Treatment of myofibrils with 0.05% trypsin resulted in a rapid loss of Z lines and, in supercontracted myofibrils, caused a return of the banding pattern of resting muscle.