An immunological assessment of myosin degradation in pressurized chicken muscle

The factors affecting myosin degradation that occurred during aging followi ng high-pressure treatment over a pressure range from 200 to 600 MPa were i nvestigated by using SDS-PAGE and immunoblotting analysis. The immunoblot p attern of myosin in muscle stored at 37 degreesC for 48 h after pressure tr eatment at 0. 1 MPa (atmospheric pressure) or 200 MPa for 5 min was similar to that of native myosin incubated with cathepsin D, whereas at 400 or 600 MPa the pattern was close to that of native myosin incubated with cathepsi n B. This phenomenon was reflected in the pressure-susceptibilities of cath epsins B and D as reported in the literature (Homma and others 1994). Howev er, these catheptic enzymes released by pressure treatment are unlikely to play a role in pressure-induced tenderization of meat.