An Overview of a Symposium on the Fundamental Properties of Muscle Proteins Important in Meat Science

The effects of calcium chloride, sodium chloride, and tripolyphosphate injections on the tenderness, water holding capacity and microscopic structure of beef muscle

“…However, due to the complexity of skeletal muscle it is first necessary to understand the myofibrillar protein composition before relating any protein to tenderness. These proteins, which make up the myofibrils of muscle comprise over half of the total skeletal muscle proteins (Parrish and Lusby, 1983), and are the means for the contraction/relaxation reactions to create movement (Huxley, 1958;Murray and Webber, 1974) however, it should be noted that at approximately the same time Maruyama (1976) was discovering a mixture of proteins they dubbed connectin which was later purified and found to be the same protein as titin . Titin has been found to migrate in SDS-PAGE as a close doublet with the bands denoted T1 and T2, with T1 being of a higher molecular weight.…”