FREE AMINO ACIDS IN PORCINE MUSCLE AGED ONE OR 8 DAYS

被引：11

作者：

BOWERS, JA

机构：

[1] Department of Foods and Nutrition, Kansas State University, Manhattan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 04期

关键词：

D O I：

10.1021/jf60164a025

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Concentrations of histidine, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, and taurine were higher in longissimus dorsi muscles of Hampshire barrows aged 8 days than those aged 1 day. Values for other amino acids, pH, lactic acid, glucose, moisture, and ether extract were similar for muscles aged for both periods of time. © 1969, American Chemical Society. All rights reserved.

引用

页码：902 / &

共 10 条

[1]

Barker SB, 1941, J BIOL CHEM, V138, P535

[2] CHANGES IN CONCENTRATION OF LACTIC ACID AND FREE SUGARS IN POST-MORTEM SAMPLES OF BEEF AND PORK MUSCLE [J].