Górna M, Wieckowski W
Pol Arch Weter. 1982;23(3):109-16.
The purpose of this study was to determine quantitative changes of cyclic adenosine mono-phosphate (c-AMP) level in meat of slaughter bulls. Meat samples were taken from the muscle longissimus dorsi (LD) of bulls overstressed by transport, which were stunned with electricity without rest. The obtained data did not show statistical correlations between c-AMP level and pI-values but showed statistical correlations between c-AMP level and some sensory properties of beef. The highest concentration of c-AMP was detected in the muscle about 90 minutes after slaughter. Individual differences in the concentration of c-AMP in the LD were observed in 30 min. after slaughter. In this time the high c-AMP level was correlated with the colour and sensory properties of meat and bouillon.
本研究的目的是确定屠宰公牛肉中环状单磷酸腺苷（c-AMP）水平的定量变化。肉样取自因运输而过度应激的公牛的背最长肌（LD），这些公牛未经休息就电击致昏。所得数据未显示c-AMP水平与pH值之间存在统计相关性，但显示c-AMP水平与牛肉的某些感官特性之间存在统计相关性。屠宰后约90分钟在肌肉中检测到最高浓度的c-AMP。屠宰后30分钟观察到LD中c-AMP浓度存在个体差异。此时，高c-AMP水平与肉和肉汤的颜色及感官特性相关。
