MORPHOLOGY OF BACON AND ITS POSSIBLE ROLE IN FORMATION OF NITROSAMINES

被引：5

作者：

CASSENS, RG

ITO, T

LEE, M

机构：

[1] Muscle Biology Lab, College of Agricultural and Life Sciences, University of Wisconsin, Madison, Wisconsin

[2] Kyusku University, Fukuoka

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb10073.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bacon is composed, morphologically, of regions of either skeletal muscle or lipid filled cells known as adipocytes. Connective tissue is pervasive throughout forming a framework within which the individual cells are held Adipocytes are characterized by having a typical mammalian cell wall which encloses a single large lipid globule; a thin layer of cytoplasmic protein, which contains cell organelles, is interposed between the cell wall and the lipid globule. The possibility that the interface between the lipid globule and the cytoplasmic and connective tissue proteins presents a unique site for reaction with nitrite is discussed. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：306 / 307

页数：2