Abstract
SummaryThis research aimed to investigate the influence of myosin regulatory light chain (MRLC) phosphorylation on actomyosin dissociation and myosin degradation in post‐mortem ovine longissimus thoracis (LT) muscle with a purpose for strategies to improve meat quality in practice. Data obtained show that the highest actomyosin dissociation occurred at 48 h post‐mortem. Based on the cluster analysis of the actomyosin dissociation degree at 48 h post‐mortem, samples were divided into high, middle and low‐actomyosin dissociation groups. During 0.5–72 h post‐mortem, the phosphorylation level of MRLC significantly decreased (P < 0.05), while actomyosin dissociation, and degradation of MRLC and myosin heavy chains (MHC) significantly increased (P < 0.05). The level of MRLC phosphorylation was negatively correlated with the degree of actomyosin dissociation (r = −0.794, P < 0.05), and the degradation of MRLC (r = −0.764, P < 0.05) and MHC (r = −0.826, P < 0.05). In conclusion, phosphorylation of MRLC may regulate actomyosin dissociation, as well as degradation of MRLC and MHC.
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