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CONDITION AND STABILITY OF MYOSIN DURING THE REFRIGERATED STORAGE OF MEAT.

[In German. / En allemand.]

Author(s) : LALOV M.

Type of article: Article

Summary

A HASSELBACH SOLUTION WAS USED TO EXTRACT THE MYOSIN FROM THE COLD-STORED MEAT. IT WAS FOUND THAT A) DURING THE COLD STORAGE OF MEAT BETWEEN 275 AND 277 K (2 AND 4 DEG C) CHANGES BEGIN TO APPEAR IN THE NATIVE CONDITION OF THE MYOSIN AT A-BOUT THE 10TH TO THE 15TH DAY, BUT NO FINAL PHASE IN DENATURING IS REACHED; B) THE MYOSIN OF HOT MEAT IS MOST SENSITIVE TO THE EFFECTS OF HEAT. THIS SENSITIVITY IS REDUCED AT THE BEGINNING OF STORAGE BUT INCREASES AGAIN AFTER A LONGER PERIOD OF STORAGE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-0866
  • Languages: German
  • Source: Fleischwirtschaft - vol. 61 - n. 10
  • Publication date: 1981/10
  • Document available for consultation in the library of the IIR headquarters only.

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