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Measurement of Nitric Oxide and the Effect of Enhancing or Inhibiting it on tenderness Changes of Meat

机译:一氧化氮的测定及其对肉嫩度变化的增强或抑制作用

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摘要

Possible roles of the cellular messenger nitric oxide (NO) in post-mortem meat ageing were investigated in bull m. longissimus lumborum. Both enhancement and inhibition of NO activity had positive and negative effects. Respectively, on early rates of ageing. These Also correlated with direct measurements of NO in the meat samples. However, by 8 days Of storage, the tenderness was not significantly different to non treated meat samples.
机译:在公牛中研究了细胞信使一氧化氮(NO)在验尸肉老化中的可能作用。腰最长的。 NO活性的增强和抑制均具有正面和负面影响。分别以较早的年龄增长。这些也与肉类样品中NO的直接测量相关。但是,在储存8天后,其嫩度与未处理的肉样品没有显着差异。

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