The color of the meat can indicate various things. Dark meat is considered to be slow-twitch muscles or aerobic muscles. Thus, meaning it constantly requires a flow of oxygen. An example of this would be all the heart muscles and the cow leg (shank). Meanwhile, the light meat is the fast-twitch fiber or the anaerobic muscles. This allows quick contraction which grants them explosive speed for a short term. The chicken leg and duck legs are prime examples of the light meat.
In our experiment, we will be analyzing the protein of the heart and leg from different species such as chicken, duck, and cow. Our objective is to test if the proteins from the heart is more related to another species’s heart protein or if it is more similar to the same species’s leg protein. To test our experiment, we will be using protein gel electrophoresis which will give us an approximate length of each band. Then, we will be comparing each band size within 10-37 kDa to determine which proteins are more similar.
References:
White versus Dark Muscles in Birds. Maine Birds. 2013 Nov 26 [accessed 2017 Feb 10].http://web.colby.edu/mainebirds/2014/01/19/white-versus-dark-muscles-in-birds/
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