Molecular Species Compositions of Intramuscular Triacylglycerols of Porcine Muscles
نویسندگان
چکیده
منابع مشابه
Intramuscular myxoma of the hypothenar muscles
Intramuscular myxomas of the hand are rare entities. Primarily found in the myocardium, these lesions also affect the bone and soft tissues in other parts of the body. This article describes a case of hypothenar muscles myxoma treated with local surgical excision after frozen section biopsy with tumor-free margins. Radiographic images of the axial and appendicular skeleton were negative for fib...
متن کاملChanges in molecular species of triacylglycerols in developing cotton seeds under salt stress.
Cotton plants (Gossypium hirsutum L. cv. S4) were grown and irrigated with increasing salt concentrations: 0, 50, 100 and 150 mM NaCl. Lipids from developing seeds, at stages of 3, 4, 5 and 6 weeks after anthesis, were analysed. High salt dose (150 mM NaCl) affected triacylglycerol levels drastically at the end of ripening. HPLC analysis of triacylglycerols in control seeds showed ten molecular...
متن کاملMolecular Characterization of Aureobasidium Species in Iran
Background: Members of this genus Aureobasidium are ubiquitous microorganisms which can be isolated from wide ranges of substrates such as plant materials (phyllosphere, plant debris, bark, roots, fruits and wood), soil, dead wood, air, and as rare etiologic agent of pheohyphomycosis, keratomycosis, septicemia, peritoneal sepsis, and dermatological infections in human. Very little is known on t...
متن کاملThe buffering capacity of porcine muscles.
The aim of this study was to investigate the buffering capacity (BC) of five porcine muscles. The pH of muscles with zero lactate was also estimated. The BC was calculated on the basis of the amount of lactate accumulating in the muscle between two sampling times and the simultaneous pH decline. Two muscle samples were obtained from each muscle (n=13-36): one as soon as possible after slaughter...
متن کاملIntramuscular tenderness variation within four muscles of the beef chuck.
The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orie...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1998
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.69.937