Muscle and Meat Biochemistry

468 Pages·1989·74.941 MB·English

by  A. M. Pearson, R. B. Young

Muscle and Meat
Biochemistry
Food Science and Technology
A Series of Monographs
SERIES EDITOR
Bernard S. Schweigert Steve L. Taylor
Editor Emeritus Editor
University of California, Davis University of Nebraska
ADVISORY BOARD
John E. Kinsella Susan K. Harlander
Cornell University University of Minnesota
Douglas Archer Daryl B. Lund
FDA, Washington, D.C. The State University of New Jersey
Jesse F. Gregory, III Barbara O. Schneeman
University of Florida University of California, Davis
Muscle and Meat
Biochemistry
A. M. Pearson
Department of Food Science and Nutrition
Michigan State University
East Lansing, Michigan
R. B. Young
Department of Biological Sciences
University of Alabama in Huntsville
Huntsville, Alabama
Academic Press, Inc.
Harcourt Brace Jovanovich , Publishers
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COPYRIGHT © 1989 BY ACADEMIC PRESS, INC.
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ACADEMIC PRESS, INC.
San Diego, California 92101
United Kingdom Edition published by
ACADEMIC PRESS LIMITED
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Library of Congress Cataloging-in-Publication Data
Pearso,n A. M. (Albert Marchant,) Date
Muscle and meat biochemistry.
1. Muscles—Physiolog.y 2. Muscle proteins.
3. Meat. I. Young, R. Â. II. Title.
QP321.P43 1989 599'.01852 88-26258
ISBN 0-12-5480555- (alk. pape)r
PRINTED IN THE UNITED STATES OF AMERICA
89 90 91 92 9 8 7 6 5 4 3 2 1
Contents
Preface ix
é
2
Composition and Structure Muscle Cell Differentiation
and Growth
I. Introduction 1
II. Gross Composition 1
I. Introduction 34
A. Water and Fat 2
II. Myogenic Cell Lineage 34
B. Proteins 3
III. Bipotential Cell Lineage Theory 36
C. Carbohydratse 4
IV. Ultrastructure and Morphology of
D. Soluble Nonproteni Substancse 4
Myoplast Fusion 38
III. Detailed Composition 5
Relationshpi between Presumptive
A. Water 5
Myoblast Proliferation and Myoblast
B. Fat (Lipids) 6
Fusion 44
C. Carbohydratse 7
V. Activation of Gene Programs
D. Proteins 7
E. Minerals and Vitamins 13 Directly Involved in the Contractile
System 45
IV. Gross Muscle Structure 15
VI. Morphology of Development in the
A. Types of Muscle 15
B. Gross Appearance 16 Embryo 54
C. The Muscle Fiber 17 VII. Participation of Satellite Cells in
D. Cross-Striation Pattern 18 Postnatal Muscle Growth
E. Ultrastructural Organization 19 and Muscle Regeneration 60
V. The Nervous System 27 Literature Cited 60
VI. Summary 29
Literature Cited 29
í
vi Contents
3 Appendix C: Preparation of
Tropomyosni and Troponin
Proteins of the Thick Filament Complex 126
Literature Cited 127
I. Introduction 66
II. Molecular Structure of Myosin 66
A. Natural Subunti Composition of
Myosin 67
B. Proteolytic Subunits of Myosin 73 5
III. Enzymatic Activity of Myosin 79
Mechanism of ATP Hydrolysis by
Cytoskeletal and Other Proteins of
Myosin 80
IV. Arrangement of Myosin within the the Myofibril s
Thick Filament 82
I. Introduction 131
A. Structure of the M-Line 87
II. Proteins Overlapping Both the A-Band
B. C-Proteni 92
and the I-Band 133
V. Purification of Myosin 93
A. Titin (Connectin) 134
Appendix: Preparation of Myosin 93
B. Gap Filaments 137
Literature Cited 94
C. ã-Actinin 139
D. â-Actinin 140
E. Paratropomyosni 143
III. Proteins Localized in the A-Band 144
4
A. M-Line Proteins 145
B. Other Proteins of the A-Band 150
Proteins of the Thin Filament: Actin, IV. Proteins Localized in the I-Band 159
A. Z-Line Proteins 160
Tropomyosin, and Troponin
B. N-Line Proteins 174
I. Actin 98 V. Summary 175
A. Introduction 98 Literature Cited 176
B. Purification of Actin from Skeletal and
Cardiac Muscle 99
C. Physical and Chemical Properties of
Actin 99
D. Properties of F-Actin and Thin 6
Filaments 103
II. Tropomyosni 112 Sarcoplasmci Reticulum
A. Introduction 112
B. Purification of Tropomyosni 112 I. Introduction 182
C. Physical and Chemical Properties of II. Transmission of Nerve Impulses to
Tropomyosni 112 Muscle Cells 182
III. Troponin 117 III. Organization and Structure of the
A. Purification and Properties of Troponin Sarcoplasmci Reticulum 186
Complex 117
IV. Isolation and General Properties of
B. Troponin Ô 119
Sarcoplasmci Reticulum from Skeletal
C. Troponin I 120
Muscle 189
D. Troponin C 120
A. Intrinsic Proteins of the Sarcoplasmci
IV. Summary: Model of Interaction
Reticulum 191
of Actin, Troponin, and B. Extrinsic Proteins of the Sarcoplasmci
Tropomyosni 124 Reticulum 193
Appendix A: Preparation of Actin C. Enzymatci Model of Ca2+ Transpotr
Powder 125 194
Appendix B: Preparation of Actin 125 Literature Cited 198
Contenst vii
7 IV. Physical Appearance of Different
Muscle Fiber Types 244
Contraction and Rigor Mortis A. Color 244
B. Size of Muscle Fibers 244
I. Introduction 204 C. Blood Supply 244
II. Force Generation versus Filament D. Numbers of Mitochondria 244
Overlap 204 E. Width of A-Line 246
III. Cross-Bridge Movement 205 F. Amount of Sarcoplasmci Reticulum 246
Correlation between Cross-Bridge Movement G. Innervation of Different Fiber Types
and Biochemistry of Contraction 207 249
IV. Nature of the Conformational Change in V. Biochemical Traits of Different Fiber
Myosin 211 Types 249
A. Calcium Content 249
Literature Cited 214
B. Myoglobin Content 250
C. Glycogen Content 250
8
D. ATP, Creatine Phosphat,e and Their
Metabolites 251
Skeletal Muscle Growth and E. Lipid Content 251
F. Soluble Proteins in Low Ionic Strenght
Protein Metabolism
Solution 251
G. Connective Tissue Content 251
I. Introduction 216
H. Enzyme Activities 252
II. General Principles of Muscle
I. Differences in Myofibrillar Proteins 256
Growth 217
J. Effects of Innervation and
III. General Characteristics of Protein
Development 258
Degradation in Muscle 221 VI. Summary 261
IV. Protein Synthessi and Degradation Literature Cited 261
during Growth and Muscle
Hypertrophy 222
10
V. Methodological Problems Associated
with Measuremetn of Protein
Metabolism 230 Cardiac and Smooth Muscle
Literature Cited 233
I. Introduction 266
II. Smooth Muscle 266
9
A. Size and Appearance of Smooth Muscle
Fibers 266
Skeletal Muscle Fiber Types B. Organization and Subcellular
Arrangement of Smooth Muscle Cells
I. Introduction 235 267
II. Systems for Classifying Muscles 235 C. Chemical and Physical Properties of
A. Appearance of Muscles 236 Smooth Muscle 275
B. Physiological Behavior 236 D. Mechanism of Smooth Muscle
C. Biochemical Properties 237 Contraction 276
D. Histochemical Staining Procedures 238 III. Cardiac Muscle 279
III. Systems for Classifying Muscle A. Appearance and Size of Cardiac Muscle
Fibers 238 Fibers 279
A. Red, White, and Intermediaet Fibers B. Arrangement and Subcellular
238 Organization of Cardiac Muscle Cells
B. Type I and II Fibers 240 280
C. Type A, B, and C Fibers 241 C. Chemical and Physical Properties of
D. Romanuls' Fiber Typing System 242 Cardiac Muscle 281
E. Type I, IIA, and IIB Fibers 242 D. Synthessi and Turnover of Myofibrillar
F. á-Red, 0-Red, and á-White System 243 Proteins in Cardiac Muscle 288
viii Contents
Å. Role of Catecholaminse in Myocardial V. Constituenst of Ground Substance 371
Function 288 A. Glycosaminoglycasn and Their Protein
F. Mechanism of Stress-Inducde Heart Complexes 371
Disease 289 B. Fibronectins, Laminin, and Other
IV. Summary 290 Extracellular Glycoproteins 376
Literature Cited 291 VI. Summary 384
Literature Cited 385
11
13
Sarcoplasmci Proteins
Postmortem Changes during
I. Introduction 296
II. Fractionation of Sarcoplasmci Conversion of Muscle to Meat
Proteins 296
III. Nuclear Fraction 298 I. Introduction 391
A. DNA 299 II. Glycogen, High-Energy Phosphate,s
B. RNA 299 and Their Metabolites 392
C. Lipoproteins 300 A. Glycogen 392
IV. Mitochondrial Fraction 302 B. Interconversion and Degradation of
A. Isolation 302 High-Energy Phosphatse 392
B. Componenst of the Mitochondrial C. Enzymes Catalyzing ATP Hydrolysis in
Fraction 302 Muscle 393
V. Microsomal Fraction 318 III. Postmortem Changes Occurring in
A. Microsomes 318 Conversion of Muscle to Meat 395
B. Ribosomes 319 A. Physical Changes 395
C. Sarcoplasmci Reticulum 319 B. Chemical Changes 396
VI. Cytoplasmci Supernatatn or Cytosolic C. Factors Influencing Postmortem
Fraction 320 Glycolysis 405
D. Structural and Tension Changes during
A. Glycolysis and Gluconeogeness i 320
Development of Rigor Mortis 408
B. Citric Acid Cycle 323
IV. Some Conditions Occurring in
C. Other Cytosolic Enzymes 326
Muscle/Meat 413
D. Respiratoyr Pigmenst 328
A. Cold Shortening 413
VII. Summary 333
B. Thaw Rigor 417
Literature Cited 334
C. Aging of Meat 419
D. Water Holding Capaciyt of Muscle 422
12 E. Dark Cutting Beef 424
F. Pale, Soft, and Exudative Pork 426
The Connective Tissues: Collagen, G. Dark, Firm, and Dry Pork 428
H. Porcine Stress Syndrome 429
Elastin, and Ground Substance
I. Double Muscling in Cattle 430
V. Some Postmortem Processing
I. Introduction 338
Characteristics of Muscle 431
II. Classification and Major Componenst of
Processing of Pre- versus Postrigor
Connective Tissues 338
Muscle 431
A. Classification of Connective Tissues 339
VI. Meat Flavor 433
B. Componenst in Connective Tissues 340
Desirabel Meat Flavor 433
III. Collagen 345
VII. Summary 434
A. Molecular Structure 345
Literature Cited 434
B. Turnover of Collagen 360
IV. Elastic Fibers 362
A. Microfibrillar Component 363
B. Elastin 364 Index 445
Preface
This book is written as a text for teaching muscle skeletal muscle growth and protein turnover and
and meat biochemistyr to advanced undergraduaet some factors influencing them.
and graduaet students. It is expected that it will Chapter 9 presenst information on skeletal mus-
also be used as a reference by basic scientisst in- cle fiber types, their relationshpi to speed of con-
volved in muscle biology, muscle physiology, and traction-relaxation, and biochemical characteri-s
meat science. It provides an in-depth discussion of tics. Chapter 10 contrasst cardiac and smooth
muscle, including the topics of contraction-relax-a muscle with skeletal muscle from the standpoint of
tion and conversion to meat for human food. organization, structure, and function. Chapter 11
The first chapter provides information on the gives information on a host of sarcoplasmci pro-
composition and organization of muscle, along with teins, their roles in intermediayr metabolism, and
some details on its classification into skeleta,l car- relationshpi to muscle function. Chapter 12 is a re-
diac, and smooth muscle. In Chapter 2 we discuss view of the connective tissue proteins, especialyl
muscle cell differentiation and growth, including collagen and elastin. In the final chapter we deal
mitosis, fusion, and protein synthesis. Chapter 3 with postmortem changes involved in conversion of
covers the major myofibrillar contractile proteins— muscle to meat.
actin and myosin—and their interactions. In Chap- The authors acknowledge the assistanec and en-
ter 4 we concentraet on the myofibrillar regulatory couragemetn of a number of colleagues and assoc-i
proteins, especialyl tropomyosin, the troponin ates, including Marion L. Grease,r Robert A.
complex, and the actinins. Merkel, Arlene Wolzak-Kappe,s and Mohammad
Chapter 5 covers the cytoskeletal proteins, their M. Koohmaraie, who have made suggestions for
structure, arrangemen, tand functions. Chapter 6 is improving the manuscrip.t Special mention is given
a discussion of the sarcoplasmci reticulum and its to Christopher Oberg and Kelly Wasmund, who as-
structural arrangemen, tchemical component,s and sisted us with the art work and illustrations for the
role in contraction-relaxatino as well as its rela- book, and to Debbie Windham, Geri Robinson,
tionship to calcium transpor.t Chapter 7 presenst Debra M. Moriarity, Harold J. Wilson, and Dianne
the muscle contraction-relaxatino cycle and con- Young.
trasts it to rigor mortis. In Chapter 8 we examine
A. M. Pearson
R. B. Young
ix