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首页> 外文期刊>journal of food science >Alterations in the Contracture Band Patterns of Unfrozen and Prerigor Frozen Ovine Muscle Due to Variations in Post‐Mortem Incubation Temperature
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Alterations in the Contracture Band Patterns of Unfrozen and Prerigor Frozen Ovine Muscle Due to Variations in Post‐Mortem Incubation Temperature

机译:Alterations in the Contracture Band Patterns of Unfrozen and Prerigor Frozen Ovine Muscle Due to Variations in Post‐Mortem Incubation Temperature

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摘要

SUMMARYSamples of unfrozen and prerigor frozen ovine semitendinosus muscle were incubated for 24 hr post‐mortem at six temperature levels between 0 and 4O°C. Examination of electron‐micrographs showed that variations in temperature caused muscle fibers to be in various states of contraction. The variations in sarco‐mere length of unfrozen and prerigor muscle did not follow any specific course in relation to temperature. All the observed transverse striations were definable components of the sarcomere.Prerigor frozen muscle incubated at 30 and 40°C showed severe disruption of the Z lines. However, Z‐line material was observed to be present in a disoriented state. H zones and M lines were observed in all samples, and their boundaries were clearly defined. The lengths of the H zones and M lines were constant among all t

著录项

  • 来源
    《journal of food science》 |1966年第6期|801-806|共页
  • 作者

    C. F. COOK; R. G. WRIGHT;

  • 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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