Department of Food Hygiene and Technology, The University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, SK-04181 Košice, Slovak Republic.
Meat Sci. 2011 Aug;88(4):701-4. doi: 10.1016/j.meatsci.2011.02.032. Epub 2011 Mar 30.
In this study changes in the concentrations of lactate, phosphates, and pH values of water extracts of muscles of transported and hunted rabbits during ripening were determined. Concentrations of lactate were higher in the muscles of hunted rabbits. The highest differences were obtained 24h after kill/hunt. Concentrations of lactate in the muscles of hunted rabbits were decreasing, while in the muscles of transported rabbits we observed it to increase in the 7th day and then decrease in the 14th day. Higher concentrations of phosphates were found in the muscles of transported wild rabbits. During the ripening process concentrations of phosphates were decreasing in muscles of both groups. Muscles of hunted rabbits had lower pH values during the whole ripening process. Our research showed that concentrations of lactate, phosphates and pH value post-mortem depended on the perimortal situations.
在这项研究中，测定了运输和狩猎的兔子肌肉水提取物在成熟过程中乳酸盐、磷酸盐和 pH 值的浓度变化。狩猎兔肌肉中的乳酸盐浓度较高。在杀死/狩猎后 24 小时获得的差异最大。狩猎兔肌肉中的乳酸盐浓度降低，而在运输兔肌肉中，我们观察到第 7 天增加，然后在第 14 天减少。在运输的野生兔肌肉中发现了更高浓度的磷酸盐。在成熟过程中，两组肌肉中的磷酸盐浓度都在下降。在整个成熟过程中，狩猎兔的肌肉 pH 值较低。我们的研究表明，死后乳酸盐、磷酸盐和 pH 值的浓度取决于濒死情况。
