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Changes in nucleotides and their derivatives and in muscle proteins of pork treated with anka mash.

Author(s) : KUEI C. H., CHEN M. T.

Type of article: Article

Summary

The aseptic M. longissimus dorsi of pork was mixed with anka mash at a ratio of 1:1 by weight and stored at 4 deg C for 21 days. The pH of the treated samples was significantly lower than that of the aseptic samples. The anka mash was contaminated with lactic acid bacteria and inoculated with yeast and resulted in higher bacterial counts in the treated samples during storage. The IMP content of the treated samples fell more quickly and was significantly lower than in the aseptic muscle samples during storage. The AMP content of the treated samples tended to rise from the first day of storage to the 14th day. Both sarcoplasmic and myofibrillar proteins changed significantly during 3 days of storage. Other results are given.

Details

  • Original title: Changes in nucleotides and their derivatives and in muscle proteins of pork treated with anka mash.
  • Record ID : 1995-0976
  • Languages: English
  • Source: Fleischwirtschaft - vol. 74 - n. 4
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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