Research Article

Methods for Extraction of Muscle Proteins from Meat and Fish Using Denaturing and Nondenaturing Solutions

Figure 5

Percentage of the main myofibrillar proteins from beef, lamb, and chicken samples extracted with denaturing and nondenaturing solutions (D = denaturing; ND = nondenaturing; MHC = myosin heavy chain; a-act = α-actinin; TnT = troponin T; TPM = tropomyosin; MLC1 = myosin light chain 1; MLC2 = myosin light chain 2; ; ; ) (means ± SEM).