Muscle thermal denaturation

Fig. 10 Bovine DNA extracted from muscle, treated by thermal denaturation with blocking oligonucleotides. 1 Commercial bovine genomic DNA 5 ppm (n = 4) 2 Real sample (bovine genomic DNA) 5 ppm ( = 4) 3 Real sample (bovine genomic DNA) 10 ppm ( = 5) 4 Real sample (bovine genomic DNA) 20 ppm ( = 5) 5 Porcine genomic DNA 5 ppm 6 Porcine genomic DNA 10 ppm 7 Porcine genomic DNA 20 ppm 8 Blank solution...

Martens, H., E. Stabursvik, and M. Martens. 1982. Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins. Journal of Texture Studies 13 291-309. 

Table 2. Thermal parameters for the denatured oesophagus (mucosa and muscle) [30].

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