منابع مشابه
Post-mortem Muscle Metabolism and Meat Quality
PSE, DCB and DFD meat are stress-related conditions. PSE meat occurs in pigs and turkeys. In pigs it is common in particular breeds which are known as stress-sensitive (SS) or halothane-positive (nn) genotypes. This chapter focuses on some of the key features in post-mortem muscle metabolism which lead to these meat quality problems, and so helps to explain how preslaughter stress influences me...
متن کاملAlgorithmic Estimation of Cortical Autolysis in Post-Mortem Adult Rat Brains: Summary
The brain is a delicate organ whose ultrastructural organization is particularly important in the life of the organism. For this reason it is also specially important as an object of cryopreservation for the purpose of eventual resuscitation of the organism. It thus is desirable be able to estimate the extent of damage to the brain that may expected postmortem before preservation in some form (...
متن کاملStability and autolysis of cortical neurons in post-mortem adult rat brains.
We investigated the dynamics of autolytic damage of the cortical neurons in adult brains for 24 hours at room temperature (+20 degrees C) after cardiac arrest. The progressive histological and ultrastructural changes were documented using routine and immunohistochemical staining as well as electron microscopy. Our results demonstrated that there were no autolytic damages in the ultrastructure o...
متن کاملPost-Mortem Chemical Changes in Muscle - Meat Aging
Since the earliest days of muscle science, physiologists have been attracted to the phenomenon of rigor mortis. Because considerable quantities of lactic acid accumulate in post-mortem muscle, the characteristic stiffness of rigor was originally attributed to the denaturation and reduced solubility of proteins at the lowered pH. However, some 50 years ago (Lundsgaard, 1930) this comfortable vie...
متن کاملPost-mortem glycolysis in skeletal muscle. The extent of glycolysis in diluted preparation of mammalian muscle.
1. Sheep-, rabbit- and ox-muscle minces prepared soon after slaughter were diluted with 1 vol. of 0.16 m-potassium chloride in the absence (potassium chloride mince) and presence of added cofactor or glycolysable substrate, and the effects on the ultimate pH were examined. 2. Changes in the concentrations of glycogen and lactate and the concentrations of some phosphorus-containing fractions wer...
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ژورنال
عنوان ژورنال: Biochemical Journal
سال: 1971
ISSN: 0306-3283
DOI: 10.1042/bj1250104pa