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  • 1970-1974  (4)
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  • 1
    Digitale Medien
    Digitale Medien
    Measurement of the heat production in beef muscle during rigor mortis (1974)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 9 (1974), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The post mortem heat production in beef at body temperature has been measured by observing the rise in temperature of the muscles M. semitendinosus and M. extensor carpi radialis when enclosed in an insulated container submerged in a water bath at 37°C. The variation with time of the muscle's radial temperature profile was measured using a multi-junction thermocouple probe and a data logger, and this enabled the heat loss to be calculated. The mean values obtained for the total heat production during rigor mortis were 6·4 kJ/kg for M. semitendinosus and 7·9 kJ/kg for M. extensor carpi radialis, these being equivalent to temperature rises of 1·8°C and 2·2°C respectively, in perfectly insulated muscles. The heat production per unit decrease in pH averaged 5·4 kJ/kg for M. semitendinosus and 6·8 kJ/kg for M. extensor carpi radialis. The rate of heat production reached a mean maximum level of 1·5 kj/kg hr, which was maintained until 4–5 hr post mortem before decreasing to zero. These results are in general conformity with calculations based on the known relations of glycogen, phosphocreatine and ATP.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01758.x
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  • 2
    Digitale Medien
    Digitale Medien
    Measurement of oxygen penetration into meat using an oxygen micro-electrode (1971)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 6 (1971), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: An oxygen microelectrode was applied to the measurement of the penetration of oxygen into lean meat exposed to the air. The variation of oxygen penetration with time, temperature and muscle type was investigated. Results show that penetration increases fairly linearly with time, until heavy surface contamination occurs. Fairly large variations were observed between different muscles. The results were compared with related colour and muscle-respiration data.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb01624.x
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  • 3
    Digitale Medien
    Digitale Medien
    A remark on a paper by Abian (1974)
    Springer
    Acta mathematica hungarica 25 (1974), S. 413-413 
    Details
    ISSN: 1588-2632
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Mathematik
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01886099
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  • 4
    Digitale Medien
    Digitale Medien
    A method for controlling dissolved oxygen tension and measuring respiration rate in suspension cultures of animal cells (1972)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 14 (1972), S. 499-504 
    Details
    ISSN: 0006-3592
    Schlagwort(e): Chemistry ; Biochemistry and Biotechnology
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Biologie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Zusätzliches Material: 4 Ill.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/bit.260140317
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