05) the ash content, myofibrillar ATPase activity and emulsification capacity of the pectoral major muscle in mature capons (26-week-old) compared to the Sham in trial 2.
Early caponization however, did not influence on the moisture, crude protein, crude fat contents, pH value, emulsification capacity and myofibrillar ATPase activity (p>0.
Hence, denature or structural changes in myofibril would affect myofibrillar ATPase activity, and which could be an indicator of the modification of the actin-myosin interaction and the degree of myofibrillar structure aging (Quali, 1984; Nishiwaki et al.
05) decreased the ash, myofibrillar ATPase activity and emulsifying capacity.
Therefore, lack of androgen in capons may change the myofibril structure or types of myosin that influence myofibrillar ATPase activity and emulsifying capacity of the capon meat.
Myofibrillar ATPase activity of Chinese-style semi-dry sausage as affected by curing time and sugar concentration.