ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– The initial (5 min) pH of longissimus dorsi muscle taken from live pigs under anesthesia was 7.0; in muscle taken immediately after slaughter it was 6.3. When the neuromuscular blocking agent, curare, was given intramuscularly before slaughter the initial pH was raised to 6.8. The gastrocnemius muscle was stimulated to contract via the sciatic nerve in vivo and the pattern of pH change compared with that of the unstimulated muscle in the other side of the animal. Stimulation caused a fall in initial pH and an acceleration in the subsequent rate of pH fall in the excised muscle under nitrogen at 37°. It was concluded that neural stimuli entering the muscle at the time of death were the major factors involved in the rapid postmortem glycolysis observed in the pigs studied.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb01978.x
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