The protein solubility (sarcoplasmic protein, myofibrillar protein, and total
protein) of the wet-aged pork loin samples was determined using Kim et al. (2022) (link) methods, while the
sarcoplasmic protein solubility was determined using the Biuret method (Gornall et al., 1949 (link)). The wet-aged pork
loin sample (2 g) and ice-cold 25 mM potassium phosphate buffer (pH 7.2; 20 mL)
were homogenized on ice and left to stand on a shaker overnight at 4°C.
The mixtures were then centrifuged at 1,500×g for 20 min and the protein
concentrations of the supernatants were determined. Total protein solubility was
determined by homogenizing the wet-aged pork loin sample (2 g) in ice-cold 1.1
mol/L potassium iodide in a 100 mmol/L phosphate buffer (pH 7.2; 20 mL).
Homogenization, shaking, centrifugation, and protein determination procedures
are described as previous sarcoplasmic protein solubility. Myofibrillar protein
solubility was determined using the difference between the total and
sarcoplasmic protein solubilities.
protein) of the wet-aged pork loin samples was determined using Kim et al. (2022) (link) methods, while the
sarcoplasmic protein solubility was determined using the Biuret method (Gornall et al., 1949 (link)). The wet-aged pork
loin sample (2 g) and ice-cold 25 mM potassium phosphate buffer (pH 7.2; 20 mL)
were homogenized on ice and left to stand on a shaker overnight at 4°C.
The mixtures were then centrifuged at 1,500×g for 20 min and the protein
concentrations of the supernatants were determined. Total protein solubility was
determined by homogenizing the wet-aged pork loin sample (2 g) in ice-cold 1.1
mol/L potassium iodide in a 100 mmol/L phosphate buffer (pH 7.2; 20 mL).
Homogenization, shaking, centrifugation, and protein determination procedures
are described as previous sarcoplasmic protein solubility. Myofibrillar protein
solubility was determined using the difference between the total and
sarcoplasmic protein solubilities.
