期刊文献+

宰后肌肉僵直过程中游离钙离子的作用及影响其变化的因素 被引量:1

Roles and affecting factors of free Ca^(2+) during meat rigormortis
下载PDF
导出
摘要 游离钙离子在肌肉僵直化过程中起着至关重要的作用。在宰后肌肉僵直过程中游离钙离子的变化与其他的生理生化指标变化的关系进行了研究,并对游离钙离子变化的影响因素进行了阐述。 Free Ca^2+ played important role during meat rigormortis. The relationship between change of the free Ca^2+ level and other biochemical indexes was expounded. Affecting factors of free Ca^2+ during meat rigormortis was discussed.
出处 《肉类工业》 2007年第12期31-32,共2页 Meat Industry
基金 国家自然科学基金资助项目(30470440)
关键词 游离钙离子 作用 影响因素 僵直 free Ca^2+ roles affecting factors meat rigormortis
  • 相关文献

参考文献8

  • 1U. Kuchenmeister, G. Kuhn, K. Ender. Preslaughter handling of pigs and the effect on heart rate, meat quality, including tenderness, and sarcoplasmic reticulumCa^2+ transport [J]. Meat Science 2005, 71 (4): 690-695
  • 2J. C. Forrest, D. Aberle, B. Hedrick, D. Judge, A. Merkel. Principles of meat science [M]. San Francisco: W. H. Freeman and company. 1975.
  • 3M. Koohmaraie, A. S. Babiker, A. I. Shroeder. Acceleration of postmortem? tenderization process of ovine carcass through activation of Ca^2+-depende nt proteases [J]. Food Science. 1988 , (53): 1638
  • 4孔保华,罗欣等.肉制品工艺学[M].哈尔滨:黑龙江科学技术出版社,2001.
  • 5卢建仁 林亮全.屠前紧迫对屠后鸭只肌肉低温熟成时pH值、可抽出性钙及ATP含量变化之影响.中国畜牧学会会志,1997,26(1):99-108.
  • 6E. Dransfield. Letter to the editior: Initial toughness of meat [J]. Meat Science, 1998, 48 (3/4): 319-321
  • 7D. J. A. Cole, R. A. Lawrie. Meat [M]. London : The Butterworth Group. 1975.
  • 8Robin E. Jeacocke . The kinetics of rigor onset in beef muscle fibres [J]. Meat Science, 1984, 11 (4):237 -251

共引文献7

同被引文献16

引证文献1

二级引证文献28

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部