Untangling the condensation network of organosiloxanes on nanoparticles using 2D (29)Si-(29)Si solid-state NMR enhanced by dynamic nuclear polarization.

Silica (SiO2) nanoparticles (NPs) were functionalized by silanization to produce a surface covered with organosiloxanes. Information about the surface coverage and the nature, if any, of organosiloxane polymerization, whether parallel or perpendicular to the surface, is highly desired. To this extent, two-dimensional homonuclear (29)Si solid-state NMR could be employed.

A note on the relationships between cured-cooked and dry-cured ham processing yields.

Right and left hams from 353 pigs slaughtered at around 100 kg body weight were processed into cured-cooked hams and dry-cured hams, respectively. Weights and yields at various stages of each process, carcass lean content and fresh meat quality traits were registered. Technological yield of cured-cooked processing (saleable cooked ham weight/defatted-deboned fresh ham weight) was more closely correlated to ultimate pH (r=0.

Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach.

The role of the 20S proteasome proteolytic effects was revisited using an ultrastructural approach with the aim to explain some particular structural changes identified in type I muscles and in high pH meat. In both types of meat, major changes observed after ageing are an increase in the thickness of the Z-line followed by the appearance of an amorphous protein structure spreading out over the I-band. This was followed by a total degradation of this amorphous structure and of the Z-line.

Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle: implications on meat color development.

Two-dimensional electrophoresis was used to investigate sarcoplasmic protein expression in pig Semimembranosus muscles sampled 20 min after slaughter. Two groups (light and dark) of 12 animals were selected from 1000 pigs, based on meat L values measured 36 h postmortem. Twenty-two proteins or fragments (p < 0.

Association of calpastatin (CAST/MspI) polymorphism with meat quality parameters of fatteners and its interaction with RYR1 genotypes.

The aim of this study was to analyse the effect of polymorphism of calpastatin (CAST) and RYR1 genes for some meat quality traits taking into consideration the group of meatiness and their mutual interactions. Investigations were carried out on a group of 201 fatteners which were crosses of four breeds. The results obtained show that CAST/MspI genotype has an effect close to the major effect for drip loss from LL muscle tissue at 48 h as well as at 96 h postmortem (0.