2. Academic Validation
  3. Variations in the levels of 3-methyl-l-histidine of the myosins within the bovine carcass

Variations in the levels of 3-methyl-l-histidine of the myosins within the bovine carcass

  • Meat Sci. 1985;15(3):173-81. doi: 10.1016/0309-1740(85)90035-X.
W J White 1,  R A Lawrie
Affiliations

Affiliation

  • 1 Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington, Nr. Loughborough, Leicestershire LE12 5RD, Great Britain.
PMID: 22054504 DOI: 10.1016/0309-1740(85)90035-X
Abstract

The 3-methyl-l-histidine levels were determined in the whole muscles from cheek, flank, round, neck and loin regions of the bovine carcass and in the corresponding myosins prepared from them. Titres were similar between the muscles in the latter three locations, but very low in cheek muscle. This finding was reflected by a very low titre for the Myosin prepared from this source.

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