Key result
Titin and nebulin were more rapidly degraded in tender than in less-tender beef steaks during postmortem storage, suggesting their degradation influences beef loin steak tenderness.
Population
Purified myofibrils isolated from "tender" and "less-tender" bovine longissimus muscle
Comparison
Postmortem storage at 4°C for 1, 3, 7, and 14 days vs At death (baseline)
Design
Preclinical
Follow-up
14 days
Authors
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May inform postmortem beef quality assessment; leaves open whether targeting titin or nebulin degradation improves tenderness in practice.
The extent of beef loin steak tenderness may be dependent upon the postmortem degradation of titin and nebulin.
Anderson et al. (1989) studied Bovine longissimus muscle tenderness. Postmortem storage (4°C) vs. At death was evaluated on Changes in myofibrillar/cytoskeletal proteins, titin and nebulin. Titin and nebulin were more rapidly degraded in tender than in less-tender beef steaks during postmortem storage, suggesting their degradation influences beef loin steak tenderness.
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