M Matsuishi   G Saito   A Okitani   H Kato   
INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY 35(4) 474-485 2003年4月 [査読有り]
Rabbit muscle cathepsin H classified as an amincendopeptidase was purified and its properties were investigated to clarify its contribution to the proteolysis of postmortem muscle. The purification was performed by ammonium sulfate fractionation a...
We investigated the factor which increased the maximum value of the Mg-ATPase activity of myofibrils existing at low KCI concentrations during meat conditioning. On the treatment of myofibrils with the solution extracted with the buffer of pH 7.2 ...
In our previous paper, a desirable odor generated in raw beef by conditioning, i. e., the conditioned raw beef aroma, was suggested to be produced by some kinds of bacteria at the site containing both leans and fats in the presence of oxygen. Thus...
In order to clarify factors inducing the changes in the Mg-ATPase activity of myofibrils during meat conditioning, we treated myofibrils in vitro with various muscle proteinases and Ca22+. Ca2+ or proteasome did not change th...