[On the enzymatic breakdown of tripolyphosphate and diphosphate in comminuted meat. VII. Influence of sodium chloride on the tripolyphosphatase and diphosphatase activity in bovine muscle (author's transl)].

Sodium chloride activates the tripolyphosphatase of the muscle tissue. Optimum activity occurs at 4--5 percent NaC1. The increase in activity seems to be due to the effect of C1-ions. NaC1 inhibits the tripolyphosphatase activity of muscle press juice. NaC1 decreases the total diphosphatase activity of muscle tissue as well as the diphosphatase activity of muscle press juice. Addition of NaC1 to pre-rigor muscle increases the ultimate pH value (post-rigor-muscle) and, consequently, causes a lower tripolyphosphatase activity and a higher diphosphatase activity than is observed, when NaC1 is added to the post-rigor muscle.