5'-ADENYLIC ACID DEAMINASE IN PORCINE MUSCLE

被引：8

作者：

ABERLE, ED

MERKEL, RA

机构：

[1] Departments of Food Science and Animal Husbandry, Michigan State University, East Lansing, Michigan

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb00878.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY— The 5′‐adenylic deaminase activity and AMP and IMP levels of several porcine skeletal muscles were determined on samples from 14 Poland China pigs excised immediately following exsanguination. There were no significant (P > .0.5) differences in adenylic acid deaminase activity within or between the longissimus dorsi, gluteus medius or rectus femoris muscles even though muscle morphology varied from dark, firm and dry to pale, soft and exudative. Likewise no significant (P > .05 differences in AMP or IMP levels were observed in the longissimus dorsi and gluteus medius muscles. Simple correlation coefficients between muscle pH and adenylic acid deaminase activity indicated positive relationships between enzyme activity and muscle pH at 15 and 45 min post‐mortem in all muscles studied. IMP concentration was negatively related to pH of the muscle. Copyright © 1968, Wiley Blackwell. All rights reserved

引用

页码：27 / &

共 27 条

[1] SOME PROPERTIES OF FIBRILLAR PROTEINS OF NORMAL AND WATERY PORK MUSCLE [J].