Measurement of Meat Tenderization during Post-mortem Aging by the Indirect Immunofluorescence Method

간접면역형광법(間接免疫螢光法)을 이용(利用)한 숙성중(熟成中) 식육(食肉)의 연화정도(軟化定度) 측정(測定)

  • Ahn, Dong-Hyun (Department of Food Engineering, Pusan National University of Technology)
  • 안동현 (부산공업대학교 식품공학과)
  • Published : 1996.06.30


The relationship between the myofibrillar fragmentation and zeugmatin during post-mortem aging was in vestigated by indirect immunofluorescence method using antizeugmatin Antiserum as a measure of meat tenderization. The antizeugmatin antiserum was prepared using bands separated by SDS-PAGE and reacted specifically with zeugmatin, showing no cross-reactivity with the other myofibrillar proteins. By the indirect immunofluorescence method, this antiserum stained the fresh myofibrillar However, the fluorescence intensity decreased with post-mortem time and almost disappeared within 24 hr of storage, in parallel with the myofibrillar fragmentation. It was therefore concluded that zeugmatin can be conveniently used as a measure of meat tenderization during post-mortem aging by immunoflurescence method.