Actins

A family of multifunctional intracellular proteins best known as the thin-filament component of striated muscle, where they constitute roughly thirteen percent of muscle protein. Globular G-actin monomers polymerise into filamentous F-actin, and within the sarcomere these thin filaments slide against myosin thick filaments to power contraction. After slaughter, actin locks with myosin into actomyosin as ATP depletes, stiffening the carcass in rigor mortis; ageing enzymes then gradually weaken these structures, tenderising the meat. From electrical stimulation of carcasses to the texture of restructured products, meat science is applied actin chemistry.