Muscle and Meat Biochemistry (Food Science & Technology International)

Contents Include: Composition and Structure, Muscle Cell Differentiation and Growth, Proteins of the Thick Filament, Proteins of the Thin Filament: Actin, Tropomyosin and Troponin; Cytoskeletal and other Proteins of the Myofibrils, Sarcoplasmic Reticulum, Contraction and Rigor Mortis, Skeletal Muscle Growth and Protein Metabolism, Skeletal Muscle Fiber Types, Cardiac and Smooth Muscle, Sarcoplasmic Proteins, etc.