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Nitric oxide synthase in beef semimembranosus muscle during postmortem aging

Author:
Hou, Qin, Liu, Rui, Zhang, Wangang, Zhou, Guanghong
Source:
Food chemistry 2019 v.288 pp. 187-192
ISSN:
0308-8146
Subject:
beef, calpain, fluorescent antibody technique, meat aging, muscles, neuronal nitric oxide synthase, slaughter, storage time, vacuum packaging
Abstract:
In this study, the activity, expression and localization of nitric oxide synthase (NOS) was investigated in beef semimembranosus muscle (SM) during postmortem aging. Five beef SM muscles were vacuum-packaged and aged for 1, 3, 7 and 14 d at 4 °C. Results showed that SM muscle retained NOS activity during the 14 d storage period. Compared to 1 d of storage, NOS activity and neuronal NOS (nNOS) content decreased significantly at 3 and 7 d (P < 0.05). Calpain played a major role in degrading nNOS during beef postmortem aging. In addition, immunofluorescence studies suggested that nNOS in beef SM muscle was mainly distributed in the sarcolemma. The S-nitrosothiol (SNO) content in SM muscle increased significantly at 1, 3 and 7 d post-slaughter. This manuscript is the first study to demonstrate the activity and expression of NOS in beef during postmortem aging.
Agid:
6343726