Neraal R, Hamm R
Z Lebensm Unters Forsch. 1977 Jun 30;164(2):101-4. doi: 10.1007/BF01354312.
The tripolyphosphatase and diphosphatase activities of comminuted bovine muscle increase with rising temperature until at about 40 degrees C a denaturation of the enzyme proteins occurs. Prae or post rigor frozen bovine muscle, which was stored at -18 degrees C, shows after thawing and mincing the same tripolyphosphatase activity as the non-frozen tissue post rigor. Freezing and thawing under the same conditions cause a reversible inhibition of the diphosphatase activity of bovine muscle. The reactivation depends on the pH. This inhibition is probably identical with that occurring during storage of beef at -4 degrees C.
粉碎后的牛肌肉中的三聚磷酸酶和二磷酸酶活性随温度升高而增加，直到约40摄氏度时酶蛋白发生变性。在-18摄氏度储存的宰后或宰前冷冻牛肌肉，解冻并切碎后，其三聚磷酸酶活性与宰后未冷冻组织相同。在相同条件下冷冻和解冻会导致牛肌肉二磷酸酶活性受到可逆抑制。再激活取决于pH值。这种抑制可能与牛肉在-4摄氏度储存期间发生的抑制相同。
