This study was undertaken to determine whether glycerol-extracted rabbit psoas muscle fibers can develop tension and shorten after being stretched to such a length that the primary and secondary filaments no longer overlap. A method was devised to measure the initial sarcomere length and the ATP-induced isotonic shortening in prestretched isolated fibers subjected to a small preload (0.02 to 0.15 P(0)). At all degrees of stretch, the fiber was able to shorten (60 to 75 per cent): to a sarcomere length of 0.7 micro when the initial length was 3.7 micro or less, and to an increasing length of 0.9 to 1.8 micro with increasing initial sarcomere length (3.8 to 4.4 micro). At sarcomere lengths of 3.8 to 4.5 micro, overlap of filaments was lost, as verified by electron microscopy. The variation in sarcomere length within individual fibers has been assessed by both light and electron microscopic measurements. In fibers up to 10 mm in length the stretch was evenly distributed along the fiber, and with sarcomere spacings greater than 4 micro there was only a slight chance of finding sarcomeres with filament overlap. These observations are in apparent contradiction to the assumption that an overlap of A and I filaments is necessary for tension generation and shortening.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2106818 | PMC |
http://dx.doi.org/10.1083/jcb.27.1.25 | DOI Listing |
Food Sci Anim Resour
January 2025
Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang 25354, Korea.
The quality grade of cow meat is often lower than that of steer meat, resulting in economic losses and reduced consumer satisfaction. This review explores various strategies for improving the quality of cow meat, with a focus on slaughter and post-slaughter practices. Certain slaughter methods, including electrical stimulation and suspension techniques, have been shown to improve meat tenderness by alleviating rigor mortis and inducing an increase in sarcomere length.
View Article and Find Full Text PDFMeat Sci
January 2025
Department of Agricultural and Environmental Biotechnology, Faculty of Agriculture and Veterinary Sciences, São Paulo State University, 14884-900 Jaboticabal, Brazil.
The objective of this study was to characterize the progression of rigor mortis and evaluate the influence of chilling time on carcass characteristics, colour, and tenderness of Botucatu rabbit meat in both males and females. The muscles analyzed were the longissimus thoracis et lumborum (LTL) and biceps femoris (BF). As chilling time progressed, weight loss due to chilling increased (P < 0.
View Article and Find Full Text PDFCirc Res
January 2025
Department of Integrative Pathophysiology, Medical Faculty Mannheim, DZHK Partnersite Mannheim-Heidelberg, University of Heidelberg, Germany (S.L.).
This review examines the giant elastic protein titin and its critical roles in heart function, both in health and disease, as discovered since its identification nearly 50 years ago. Encoded by the TTN (titin gene), titin has emerged as a major disease locus for cardiac disorders. Functionally, titin acts as a third myofilament type, connecting sarcomeric Z-disks and M-bands, and regulating myocardial passive stiffness and stretch sensing.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Animal Resources Science, Kongju National University, Yesan, 32439, Republic of Korea.
This study investigated the tenderization and quality characteristics of Korean black goat biceps femoris treated with ginger powder extracts (0 %, 3 %, 5 %, and 7 %). The proximate composition, pH, color, shear force, water-holding capacity, sarcomere length, fiber cross-sectional area, and sensory properties were determined and analyzed according to the concentration of the ginger powder extract. The shear force decreased significantly with increasing concentrations of ginger powder extract ( < 0.
View Article and Find Full Text PDFJ Exp Biol
January 2025
Department of Human Health and Nutritional Sciences, College of Biological Sciences, University of Guelph, Guelph, ON, Canada, N1G 2W1.
Residual force enhancement (rFE) and residual force depression (rFD) are history-dependent properties of muscle which refer to increased and decreased isometric force following a lengthening or shortening contraction, respectively. The history dependence of force is greater in older than in younger human adults when assessed at the joint level. However, it is unclear whether this amplification of the history dependence of force in old age is owing to cellular mechanisms or is a consequence of age-related remodelling of muscle architecture.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!