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The Kinetics of Cooked Meat Haemoprotein Formation in Meat and Model Systems

机译:肉中熟肉血蛋白形成的动力学及模型系统

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The rate of cooked meat haemoprotein formation (measured as the rate of loss of myo- globin solubility) was found, at least initially, to obey first order kinetics in meat, aqueous muscle extracts and mixtures of myoglobin and bovine serum albumin. In meat at 60 deg. C the rate was dependent on the species, (the pigment was formed significantly faster in lamb m. longissimus dorsi than in beef m. longissimus dorsi) and anatomical location (cooked meat haemoprotein was formed in beef m. l. dorsi about twice as rapidly as in both beef shin and chuck (shoulder) muscle of similar pH).
机译:至少在开始时,发现熟肉血红蛋白形成的速率(以肌红蛋白溶解度损失的速率衡量)可以服从肉,水性肌肉提取物以及肌红蛋白和牛血清白蛋白混合物的一级动力学。在60度的肉中C的速率取决于物种(长背羊羔中的色素形成明显快于长背牛肉中的色素)和解剖学位置(熟牛肉血蛋白形成在长背牛肉中的速度约为后者的两倍) pH值相近的牛小腿和卡盘(肩膀)肌肉。

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