SUMMARY:The study was performed on 31 samples of porcine muscle (m. longissimus dorsi) of different qualities, ranging from extremely pale, soft and exudative (PSE) to dark red in color, firm in structure and dry in appearance (DFD) in order to determine the water solubility of muscle proteins 24 hr post mortem. It was found that the water solubility of muscle proteins depends on the quality of the muscle, and is lowest in extremely PSE muscle. It was demonstrated, with the aid of electrophoresis on agar and acrylamide gels, that some sarcoplasmic proteins which undergo precipitation 30 min after adding a citrate‐phosphate buffer (pH 4.6) at temperature of 20°C are extracted in smaller amounts from PSE muscle than from normal muscle. One of these fractions was benzidine positi
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