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Actin-bound 3-methylhistidine as an index of myofibrillar protein in food
1Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington, Nr. Loughborough, Leicestershire, LE12 5RD, UK.
Abstract:
An improved method for determining the actin-bound 3-methylhistidine titre of muscle is described. Using this procedure, the titres of actin-bound 3-methylhistidine in bovine muscles Longissimus dorsi (loin), Masseter and Malaris (cheek) and Semimembranosus (round), could be accurately determined and were found to be similar to one another. Actin-bound 3-methylhistidine is thus suggested as an even more consistent index of meat protein than is total protein-bound 3-methylhistidine, since the 3-methylhistidine titre is low in the myosins of ruminant Masseter and Malaris muscles.
