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  • 1
    Digitale Medien
    Digitale Medien
    Biochemical Differences between Red and White Muscle (1952)
    [s.l.] : Nature Publishing Group
    Nature 170 (1952), S. 122-123 
    Details
    ISSN: 1476-4687
    Quelle: Nature Archives 1869 - 2009
    Thema: Biologie , Chemie und Pharmazie , Medizin , Allgemeine Naturwissenschaft , Physik
    Notizen: [Auszug] Both in Table 1, which represents data secured by analysis of muscle samples from the adults of various species, and in Table 2, in which are recorded figures for heart muscle from horses of different ages, it is evident that, in general, high myoglobin content in muscle is associated with high ...
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1038/170122a0
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  • 2
    Digitale Medien
    Digitale Medien
    Crystalline Forms of Myoglobin from Horse Heart (1951)
    [s.l.] : Nature Publishing Group
    Nature 167 (1951), S. 802-804 
    Details
    ISSN: 1476-4687
    Quelle: Nature Archives 1869 - 2009
    Thema: Biologie , Chemie und Pharmazie , Medizin , Allgemeine Naturwissenschaft , Physik
    Notizen: [Auszug] THE small molecular size of muscle haemoglobin1, presumably indicating correspondingly simple structure, makes this protein particularly attractive for analysis by X-ray crystallography2. Nevertheless, although myoglobin was first crystallized in 1932 (by dialysis against ammonium sulphate), the ...
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1038/167802a0
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  • 3
    Digitale Medien
    Digitale Medien
    Abnormally Low Ultimate p H in Pig Muscle (1958)
    [s.l.] : Nature Publishing Group
    Nature 182 (1958), S. 807-808 
    Details
    ISSN: 1476-4687
    Quelle: Nature Archives 1869 - 2009
    Thema: Biologie , Chemie und Pharmazie , Medizin , Allgemeine Naturwissenschaft , Physik
    Notizen: [Auszug] Some observations on pig muscles having an ultimate pH considerably lower than 5.5 are now briefly reported. Superficially these muscles are characterized by their loose texture, their exudative condition and, generally but not always, by the fact that they are almost white whereas normal pork is ...
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1038/182807a0
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  • 4
    Digitale Medien
    Digitale Medien
    Comparative in vitro Activities of Phosphorylase b and Cytochrome Oxidase in Preparations from Two Ox Muscles (1961)
    [s.l.] : Nature Publishing Group
    Nature 192 (1961), S. 263-264 
    Details
    ISSN: 1476-4687
    Quelle: Nature Archives 1869 - 2009
    Thema: Biologie , Chemie und Pharmazie , Medizin , Allgemeine Naturwissenschaft , Physik
    Notizen: [Auszug] The methods for preparing pre- and post-rigor samples of muscle glycogen have been described earlier3. Phosphorylase b was prepared by the method of Fischer and Krebs4, and its enzymic activity in forming glucose-1-phosphate from glycogen was measured as described by IUingworth and Cori5. The ...
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1038/192263a0
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  • 5
    Digitale Medien
    Digitale Medien
    Post-mortem Lability of Skeletal Muscle Proteins (1963)
    [s.l.] : Nature Publishing Group
    Nature 197 (1963), S. 1202-1203 
    Details
    ISSN: 1476-4687
    Quelle: Nature Archives 1869 - 2009
    Thema: Biologie , Chemie und Pharmazie , Medizin , Allgemeine Naturwissenschaft , Physik
    Notizen: [Auszug] Giles5, Tsuyuki6 and others have used vertical starch-gel electrophoresis to separate sarcoplasmic proteins of various species. These were extracted from muscles which in some cases had already attained a low pTL, however; it is thus likely that certain components had been denatured, were not ...
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1038/1971202a0
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  • 6
    Digitale Medien
    Digitale Medien
    Sarcoplasmic Proteins in Pale, Exudative Pig Muscles (1963)
    [s.l.] : Nature Publishing Group
    Nature 200 (1963), S. 673-673 
    Details
    ISSN: 1476-4687
    Quelle: Nature Archives 1869 - 2009
    Thema: Biologie , Chemie und Pharmazie , Medizin , Allgemeine Naturwissenschaft , Physik
    Notizen: [Auszug] It would have been inferred from these findings that no bands of denatured sarcoplasmic proteins would form in muscle of high ultimate pH., but that in muscle of abnormally low ultimate pH. (ref. 2) such bands would have been especially marked. In the course of our present investigation, however, ...
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1038/200673a0
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  • 7
    Digitale Medien
    Digitale Medien
    Quantitative identification of meat species after heating (1970)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 5 (1970), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Summary. A method, based on laser densitometry of starch gel electrophoretograms of proteins extractable in 8 M urea, is described for the quantitative identification of ox and rabbit in mixtures of meat from these species heated at 120°C for 3-6 min. It is suggested that the method could be developed for the analysis of unknown mixtures of proteins heated for as long as 20-25 min at such temperatures.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01541.x
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  • 8
    Digitale Medien
    Digitale Medien
    Effects of preslaughter adrenalin injection on muscle metabolites and meat quality of pigs (1972)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 7 (1972), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Groups of sibling Large White pigs were injected subcutaneously at 2–4 hr preslaughter with 0.1–0.5 mg adrenalin/kg. Corresponding non-injected siblings were used as controls. The amount of liquid exudate from the retail joints of pork was measured both objectively and visually after 1 and 4 days'storage at 0 ± 1°C. Except with the lowest dose of adrenalin, a marked improvement in water binding was achieved by the treatment. The colour of the meat from the treated group was perceptibly darker than that of corresponding controls. Texture effects were apparent in the cooked meat only at the highest dose level used; flavour was not affected. Concomitant biochemical investigations on bicepsrfemoris showed that the treatment had elevated the ultimate pH and significantly reduced the amount of glucose-6-phosphate in the muscle.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb01680.x
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  • 9
    Digitale Medien
    Digitale Medien
    ‘Thaw-rigor’and ‘cold-shortening’in rabbit muscle (1968)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 3 (1968), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01457.x
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  • 10
    Digitale Medien
    Digitale Medien
    Relation between pH and tenderness in cooked muscle (1970)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 5 (1970), S. 0 
    Details
    ISSN: 1365-2621
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Shear-force and pH were determined in corresponding cooked pre- and post-rigor samples of l. dorsi muscles from normal and adrenalized rabbits. the relative tenderness of pre-rigor meat was associated with a high pH; but this parameter was apparently affected by other unidentified factors.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01576.x
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