Abstract
ABSTRACT We studied the myofibril fragmentation using porcine and bovine myofibrils to determine the mechanism by which myofibrils are fragmented during postmortem aging of meat. Both myofibril fragmentation and liberation of phospholipids from Z‐disks were maximally induced by calcium ions at 0.1 mM. These phenomena showed identical dependencies on pH and temperature in the presence of calcium ions at 0.1 mM. All phospholipids in Z‐disks, except for lysophosphatidylethanolamine, had affinity for calcium ions. Therefore, we concluded that liberation of calcium‐phospholipid compounds from Z‐disks causes weakening of the Z‐disk structure, resulting in the myofibril fragmentation during postmortem aging of meat.
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