The Scientific World Journal / 2014 / Article / Fig 3

Research Article

Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

Figure 3

Representative Western blot of desmin and degradation products. Each lane was loaded with 40 μg of protein. M is the molecular weight marker. Lanes 1 to 10 represent the variability in desmin degradation from high, intermediate, and low pHu beef held at 4°C for 0.5 h, 3 h, 6 h, 12 h, 24 h, 2 d, 3 d, 5 d, 7 d, and 9 d postmortem. Band 1 = 54 kDa, Bands 2 and 3 = 50 and 47 kDa, Band 4 = 41 kDa, Band 5 = 39 kDa, and Band 6 = 34 kDa.
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