• 제목/요약/키워드: Z-disk domain of titin

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계육의 숙성 중 Titin의 Z선 영역(Zeugmatin)의 변화 (Postmortem Changes in Z-disk Domain of Titin in the Chicken Muscle)

  • 안동현;박선미
    • 한국축산식품학회지
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    • 제18권4호
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    • pp.292-300
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    • 1998
  • This study was undertaken to determine the influence in the Z-disk domain of titin on the tenderization of meat by the structure change of myofibrillar Z-disks during post-mortem aging. After weakening the structure of Z-disks, the Z-disk region was splitted. As the results, myofibrils were fragmented by mechanical strength. Using indirect immunofluorescence microscopy, we show that the Z-disk domain of titin was disappeared from myofibrils in this period. There phenomenon were also shown by treating myofibrils with a solution containing 0.1mM $Ca^{2+}$. We conclude that change in Z-disk domain of titin is directly effected on the tenderization of meat during post-mortem aging and these change is due to manily calcium ions.

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