By R. A. Lawrie (Auth.)
Offers with meat technological know-how and expertise. The textual content contains components influencing the expansion and improvement of meat animals, the constitution and development of muscle, the garage and maintenance of meat, direct microbial inhibition, and meat and human foodstuff
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It would thus appear that the bridge-filament lattice of M substance keeps the myosin filaments centrally aligned in the sarcomere. Near the boundary of the A/I bands, and on each side of the Z-lines, histochemical techniques reveal thin, discontinuous transverse arrays (Yarom and Meiri, 1971), referred to as " N " lines and consisting of protein ("nebulin": Wang and Williams, 1980). They appear to be associated with troponins and the accumulation of calcium ions (Voyle, 1979). Another feature which appears to reflect the basic structural skeleton of the sarcomere, which has recently been discerned by the electron microscope, are so-called "gap filaments".
Its proportion varied in a roughly inverse manner with that of fatty tissue, the latter being determined, in turn, by such factors as age, breed and plane of nutrition: there are no clear-cut differences between species. 1. (Cuthbertson and Pomeroy, 1962), which indicates that the proportion of muscular tissue is high, and that of fatty tissue low, in pigs aged 5 months, in comparison with those aged 6 or 1\ months. The proportion of bone also decreases as the animal grows older. Sheep and cattle show a similar trend (Callow, 1948).
Although much of the genetic material is remarkably stable in evolution, albeit subject to chance mutation, other portions are dynamic and susceptible to purposeful change. In respect of muscular tissue, polysomes which synthesize myofibrillar proteins specifically have been identified (Heywood and Rich, 1968). These comprise fifty to sixty ribosomal particles. e. the mass of the main myosin subunit. These polysomes appear to correspond to that species of RNA with 26 S sedimentation characteristics.