Identification of the meat of the different species of birds using the quantitative analysis of the descriptive shapes of the crystalline myosin

Alaa El-Deen Helal, Ali

doi:10.21608/mvmj.2009.161220

Identification of the meat of the different species of birds using the quantitative analysis of the descriptive shapes of the crystalline myosin

Document Type : Original Articles

Author

Ali Alaa El-Deen Helal

10.21608/mvmj.2009.161220

Abstract

Myosin is the main contractile protein of the muscles crystalline myosin could be prepared in the form of needle crystals the different rearrangements of such needles together may forming different descriptive shapes which may be used for meat identification of bird species three fresh thigh muscles from each species of the five studied species of birds were homogenized for preparation of their crystalline myosins the results indicated presence of nine different descriptive shapes in the studies species of birds the (most) CHARacteristic shapes and their percentages were recorded for eachspecies as following for fattening broiler chickens :large thick needle – like crystals (18.9%) and contacted myosin crystals (5.22%) for native broiler chickens : Branched point – like crystal (5.93%) large thick needle – like (14.23%) and contacted myosin crystals (8.51%) for pigeons :longs branched stem – like crystals (16.97%) short branched stem - like 21.86% for Ibises :X – litter shape – like crystals (5.01%) and contracted myosin crystals (15.93%) and for ducks : frond shape – like crystals (3.57%) k-litter shape – like crystals (6.85%) and short branched stem –like crystals ( 20.06) .

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