Fig. 3. A representative Western blot for desmin intact and degradation products of the beef samples (40 μg of the extracted protein was loaded in 12.5% gel) allocated to different ageing (−1.5 °C) and/or freezing (−18 °C) treatments and freezing rates(fast and slow). Treatments: 1) A4 — ageing for 4 weeks, 2) A4F2 — aged 4 weeks/frozen 2 weeks, 3) A3F2 — aged 3 weeks/frozen 2 weeks, and 4) F2 — frozen at 1 day post mortem. Freezing rate: The beef samples assigned to fast freezing were placed in a calcium chloride immersion tank operated at −17 to −18 °C, while the samples assigned to slow freezing were placed in a conventional air freezer (−18 °C).