Meat stored energy into muscle power. The two most abundant myofibrillar proteins, myosin and actin, are responsible for the muscle's overall structure. The remaining protein mass consists of connective tissue (collagen and elastin) as well as organelle tissue. Fat in meat can be either adipose tissue, used by the animal to store energy and consisting of "true fats" (esters of glycerol with fatty acids), or intramuscular fat, which contains considerable quantities of phospholipids and of unsaponifiable constituents such as cholesterol. Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre. When myoglobin is
Myosin light chain nodes to migrate into inflammatory sites in an S1PR1-dependent manner." The proposed mechanisms of action of CD69/Myl9/12 system are related to the regulation of airway inflammatory processes and thus can prove to be a novel therapeutic target for chronic inflammatory diseases, in general . Myosin light chain A myosin light chain is a light chain (small polypeptide subunit) of myosin. Myosin light chains were discovered by Chinese biochemist Cao Tianqin (Tien-chin Tsao) when he was a graduate student at the University of Cambridge in England. Structurally, myosin light chains belong to the EF-hand family, a large family of Ca- binding