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首页> 外文期刊>journal of food science >Connective Tissues from Normal and Pale, Soft and Exudative (PSE) Porcine Muscles. 2. Physical Characterization
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Connective Tissues from Normal and Pale, Soft and Exudative (PSE) Porcine Muscles. 2. Physical Characterization

机译:Connective Tissues from Normal and Pale, Soft and Exudative (PSE) Porcine Muscles. 2. Physical Characterization

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SUMMARYThe epimysial connective tissues from normal and PSE longissimus dorsi muscles were subjected to physical characterization. No differences in conventionally determined shrinkage temperatures were observed. However, differential thermal analysis (DTA) studies revealed that epimysium from PSE tissues had lower onset and recovery temperatures and contained a higher percentage of components melting at low temperatures than that from normal tissues. The epimysium from PSE muscles also had a higher initial moisture and lower dry matter content. Epimysial connective tissues underwent osmotic swelling in neutral solutions, with those from PSE muscles imbibing significantly more water than that from normal muscles. Dry matter content decreased during neutral swelling, probably due to a loss of ground substance. Collagen from PSE muscles had a molecular weight between cross‐links (Mc) of 6.37 ± 104and a resultant cross‐link density of 5.23/ molecule, while normal tissues had corresponding values of 4.67 ± 104and 7.73. These differences were only significant at the 10

著录项

  • 来源
    《journal of food science》 |1969年第4期|306-308|共页
  • 作者

    P. E. McLAIN; A. M. PEARSON;

  • 作者单位
  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 英语
  • 中图分类
  • 关键词

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