- 1) Okumura, T., Yamada, R., and Nishimura, T., Sourness-suppressing peptides in cooked pork loins. Biosci. Biotechnol. Biochem., 68, 1657–1662 (2004).
- 2) Nishimura, T., Palatability on texture, aroma, and taste of meat. Jpn. J. Taste Smell Res. (in Japanese), 8, 161–168 (2001).
- 3) Nishimura, T., Mechanism involved in the improvement of meat taste during postmortem aging. Food Sci. Technol. Int., 4, 241–249 (1998).
- 4) MacBride, M. A., and Parrish, F. C., Jr., The 30,000-dalton component of tender bovine longissimus muscle. J. Food Sci., 42, 1627–1629 (1997).
- 5) Ho, C. Y., Stromer, M. H., and Robson, R. M., Identification of the 30 kDa polypeptide in post mortem skeletal muscle as a degradation product of troponin-T. Biochimie, 76, 369–375 (1994).
- 6) Perry, S. V., Troponin-T: genetics, properties, and function. J. Muscle Res. Cell Motil., 19, 575–602 (1979).
- 7) Chikuni, K., Tanabe, R., Muroya, S., and Nakajima, I., Differences in molecular structure among the porcine myosin heavy chain-2a, -2x, and -2b isoforms. Meat Sci., 57, 311–317 (2001).
- 8) Muroya, S., Nakajima, I., and Chikuni, K., Amino acid sequences of multiple fast and slow troponin T isoforms expressed in adult bovine skeletal muscles. J. Anim. Sci., 81, 1185–1192 (2003).
- 9) Kitamura, S., Muroya, S., Tanabe, S., Okumura, T., Chikuni, K., and Nishimura, T., Mechanism of production of troponin T fragments during postmortem aging of porcine muscle. J. Agric. Food Chem., 53, 4178–4181 (2005).
- 10) Muroya, S., Kitamura, S., Tanabe, S., Nishimura, T., Nakajima, I., and Chikuni, K., N-terminal amino acid sequences of troponin T fragments, including 30 kDa one, produced during postmortem aging of bovine longissimus muscle. Meat Sci., 67, 19–24 (2004).
- 11) Nakai, Y., Nishimura, T., Shimizu, M., and Arai, S., Effect of freezing on proteolysis of beef during storage at 4 °C. Biosci. Biotechnol. Biochem., 59, 2255–2258 (1995).
- 12) Wei, Z., Muraoka, J., Tanabe, S., and Nishimura, T., Changes in taste components of Japanese native fowl hybrid during postmortem conditioning. Proceedings of the 48th International Congress of Meat Science and Technology, Rome, 372–373 (2002).
- 13) Tsitsilonis, O. E., Stoeva, S., Echner, H., Balafas, A., Margomenou, L., Katsoulas, H. L., Troy, D. J., Voelter, W., Papamichail, M., and Lymberi, P., A skeletal muscle troponin T specific ELISA based on the use of an antibody against the soluble troponin T (16–31) fragment. J. Immunol. Methods, 268, 141–148 (2002).
- 14) Okumura, T., Yamada, R., and Nishimura, T., Survey of conditioning indicators for pork loins: changes in myofibrils, proteins and peptides during postmortem conditioning of vacuum-packed pork loins for 30 days. Meat Sci., 64, 467–473 (2003).
Bioscience, Biotechnology, and Biochemistry
Volume 70, 2006 - Issue 3