COMPARISON OF MYOSINS PREPARED FROM RABBIT AND BOVINE MUSCLE IMMEDIATELY AFTER DEATH AND AFTER STORAGE AT 2°C

SUMMARY –Myosin was extracted from bovine and rabbit skeletal muscles from freshly slaughtered carcasses and after storage at 2°C for times up to 8 days. The amount of myosins extracted and ATPase activities were constant up to 2 days storage of both species. The at-death and 2°C 24-hr myosins of both species were homogeneous, similar in chemical composition, ATPase properties and molecular weights.