Investigation of the levels of Nτ-Methylhistidine in a range of beef cuts and offals

Determination of the myofibrillar and connective tissue protein contents and amino acid composition of selected composite meat products

“…Both of these products and frankfurters were found to contain about the same amounts of connective tissue. Although the data reported in Table III are in reasonable agreement with those reported by other authors (Rangeley and Lawrie, 1977; Poulter and Lawrie, 1980;Olsman and Slump, 1981), some differences have been noted (Jones et al, 1985(Jones et al, , 1987.…”

“…This quantitation is based on three concepts: first, that 1 mol of actin contains 1 mol of His(x-Me) and that 1 mol of myosin contains 2 mol of His(x-Me) (Elzinga et al, 1973;Vandekerckhove and Weber, 1978;Elzinga and Collins, 1977;Malta et al, 1987); second, that skeletal muscle collagens have a calculated average Lys(5-OH) content of 10.0 residues/1000 total amino acid residues (Light and Champion, 1984;Light et al, 1985) while muscle elastin contains 3.0 residues of desmosine/1000 residues (Foster, 1982)f third, that His(x-Me), Lys(5-OH), and desmosine (Des) are absent from all other muscle and nonmuscle proteins [reviewed by Huszar (1984), Olsmand and Slump (1981), Ranken (1984), andMcNeal (1987)]. Although numerous studies have described the distribution and occurrence of His(x-Me) in vertebrate muscle tissues from several species (Haverberg et al, 1975;Harding, 1982, 1984;Asatoor and Armstrong, 1967) and in various composite meat products (Rangeley and Lawrie, 1977;Poulter and Lawrie, 1980;Olsman and Slump, 1981;Jones et al, 1985Jones et al, , 1987, there are limited data on the content of these unique basic amono acids in nonmeat ingredients and additives used to formulate such products.…”

“…The more promising methods appear to be those based on the chromatographic separation and determination of specific peptides derived from actin (Anderson, 1976(Anderson, ,1981 or soya bean proteins (Llewellyn et al, 1978) and the unique basic amino acid iVT-methylhistidine [His(r-Me)] found in myosin and actin, the two principal muscle proteins (Elzinga et al, 1973; Elzinga and Collins, 1977;Huszar, 1984;Maita et al, 1987). Thus, the determination of His(r-Me) has been proposed as an index for quantitating the lean meat content of various muscles and meats (Perry, 1970;Hibbert and Lawrie, 1972; Lawrie, 1976, 1977), and numerous studies have reported the distribution and occurrence of His(r-Me) in a variety of muscle tissues and processed meats (Haverberg et al, 1975; Lawrie, 1977; Poulter and Lawrie, 1980; White and Lawrie, 1985; Olsman and Slump, 1981;Jones et al, 1982Jones et al, , 1985Jones et al, , 1987. However, until now, the multicolumn systems employed for these determinations have shown wide variation in the His(r-Me) content of various muscles and meats, and complete separation of all these unusual basic amino acids from other ninhydrin-positive compounds found in meat hydrolysates has not been achieved [reviewed by Hancock and Harding (1984) and Ashworth (1987)].…”

Comparison of the total protein, nitrogen, and amino acid composition of selected additives and ingredients used in composite meat products

“…Measurements of the levels of His(r-Me) in several experimental animals (Asatoor and Armstrong, 1967; Johnson et al, 1967;Haverberg et al, 1975;Holbrook et al, 1979) and in bovine, ovine, and avian skeletal muscle tissues (Rangeley and Lawrie, 1976; Olsman and Slump, 1981;White and Lawrie, 1985;Jones et al, 1985Jones et al, , 1987, using a variety of chromatographic methods (Hancock and Harding, 1984;Ashworth, 1987), have yielded variable amounts of His(r-Me) among the muscle tissues studied, ranging from 2.24 to 10.6 /nmol of His(r-Me)/g of tissue. Although some of this variation was attributed to the distribution of porcine muscle fiber types or the presence of variable amounts of balenine (Carnegie et al., 1982,1984Harris andMilne, 1981, 1987)…”

Quantitative determination of the myofibrillar proteins and connective tissue content in selected porcine skeletal muscles

“…Measurements of the levels of His(r-Me) in several experimental animals (Asatoor and Armstrong, 1967; Johnson et al, 1967;Haverberg et al, 1975;Holbrook et al, 1979) and in bovine, ovine, and avian skeletal muscle tissues (Rangeley and Lawrie, 1976; Olsman and Slump, 1981; White and Lawrie, 1985;Jones et al, 1985Jones et al, , 1987, using a variety of chromatographic methods (Hancock and Harding, 1984;Ashworth, 1987), have yielded variable amounts of His(r-Me) among the muscle tissues studied, ranging from 2.24 to 10.6 /nmol of His(r-Me)/g of tissue. Although some of this variation was attributed to the distribution of porcine muscle fiber types or the presence of variable amounts of balenine (Carnegie et al, 1982(Carnegie et al, ,1984; Milne, 1981, 1987) alanyl-L-IVT-methylhistine, which must be extracted from muscle tissues prior to acid hydrolysis, most of this variation appears to be due to incomplete separation of such small amounts of His(r-Me) from other components present in such complex muscle tissue hydrolysate by the multicolumn systems employed (Hancock and Harding, 1984).…”