[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.
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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