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[关于碎肉中三聚磷酸盐和二磷酸盐的酶促分解。IV. 死后肌肉中三聚磷酸酶活性的变化（作者译）]

[On the enzymatic breakdown of tripolyphosphate and diphosphate in minced meat. IV. Change in the tripolyphosphatase activity of muscle post mortem (author's transl)].

作者信息

Hamm R, Neraal R

出版信息

Z Lebensm Unters Forsch. 1977 Feb 25;163(2):126-7. doi: 10.1007/BF01126034.

DOI:10.1007/BF01126034
PMID:193315
Abstract

The triphosphatase (TPase) activity of minced bovine muscle increased during storage of the intact muscle post mortem; after development of rigor mortis it remained constant. The TPase activity of porcine muscle is influenced by the rate ofpost mortem glycolysis.

摘要

牛肌肉碎末的三磷酸酶（TPase）活性在宰后完整肌肉储存期间有所增加；尸僵出现后其活性保持恒定。猪肌肉的TPase活性受宰后糖酵解速率的影响。

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[On the enzymatic breakdown of tripolyphosphate and diphosphate in minced meat. IV. Change in the tripolyphosphatase activity of muscle post mortem (author's transl)].[关于碎肉中三聚磷酸盐和二磷酸盐的酶促分解。IV. 死后肌肉中三聚磷酸酶活性的变化（作者译）]
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[On the enzymatic breakdown of tripolyphosphate and diphosphate in minced meat II. occurence of tripolyphosphatase in muscular tissue (author's transl)].[关于碎肉中三聚磷酸盐和二磷酸盐的酶促分解 II. 肌肉组织中三聚磷酸酶的存在（作者译）]
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[On the enzymatic breakdown of tripolyphosphate and diphosphate in minced meat. III. Occurence of diphosphatases in muscular tissue (authors' transl)].[关于碎肉中三聚磷酸酯和二磷酸酯的酶促分解。III. 肌肉组织中二磷酸酶的存在（作者译）]
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