Post-mortem pH decline in different ostrich muscles

被引：68

作者：

Sales, J

Mellett, FD

机构：

[1] Department of Animal Sciences, University of Stellenbosch

来源：

MEAT SCIENCE | 1996年 / 42卷 / 02期

关键词：

D O I：

10.1016/0309-1740(95)00030-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Post-mortem glycolysis, as described by muscle pH decline, was investigated in several ostrich muscles. While the gastrocnemius pars interna, femorotibialis medius, iliotibialis lateralis and iliofemoralis showed the normal descending pH decline pattern, the ambiens as well as the iliofibularis showed a very vapid pH decline until 2 hr post mortem whereafter pH increased.

引用

页码：235 / 238

页数：4

共 11 条

[1] PHENOTYPIC EXPRESSION OF MUSCLE-FIBER TYPES AND SOME IMPLICATIONS TO MEAT QUALITY [J].