Effect of Age and Periods of Rigor Mortis on Quality of Sarcoplasmic Proteins Separation from Meat’s Protein by Using Electrophoresis Technique

Khadeeja Sadk. Jaffer. Al- Hossany, Aum – El –basher Hamed.Jaber. Al-Mossawi, Hala Yaha. Esa. AL-Robeay


We were separated sarcoplasmic proteins from beef meats on 12 and 28 months ,mutton meats on 6 and 12 months and  chicken meats on 25 and 40 days  on rigor mortis stage and after rigor mortis stage by using  electrophoresis technique. The results showed the following: Sarcoplasmic proteins differ on all types of meats below number of bands separation from it’s as differ of age of animal and stage of rigor mortis ,On beef meat proteins showed presence of 10 and 8  bands on 12 and 28 months on stage of rigor-post  mortis the bands separation from sarcoplasmic, On the mutton meat we separation 10 bands of sarcoplasmic proteins on  6 and 12 months on stage of rigor-post mortis, We found 11 bands of sarcoplasmic proteinson on chicken meats on 25 and 40 days respectively.The band of  phosphorylase b (PHb) and phosphorylase b kinase (PHbK) enzymes  showed as one big pale band,while phosphor glucomutase)  PGM), pyruvate kinase (PK), phosphoglucose isomerase) PGI), enolase (EN),  creatine kinase) CK), phosphoglycerate kinase (PGAK), aldolase  (ALD), glyceraldehyde phosphate dehydrogenase (GAPDH), lactate  dehydrogenase (LDH), phosphoglycerate mutase) PGAM), triosephosphate isomerase (TPI) and myoglobin ( Mb ) showed as thin and pale bands.

Keywords: Beef meat , mutton meat, chicken meat,  meat’s protein, sarcoplasmic proteins, electrophoresis, rigor mortis

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ISSN (Paper)2224-3208 ISSN (Online)2225-093X

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