Recoveries of mercwy from food samplestomato fruits (50-g. samples) and roasted, ground coffee (25-8. samples) before digestion. recoveries, after allowing for control values, are given in Table I. Mercury was added, as mercuric chloride, to apple fruits, peel or flesh (50-g. samples),
The
ConclusionThe recoveries in all the tests, which covered a range up to 0.5 p.p.m. on 50 g. samples,were satisfactory. The mean value recorded for apparent mercury on uncontaminated apple fruits was equivalent to 0.004 p.p.m., on tomatoes 0.01 p.p.m. and on ground coffee (25 g. samples) 0.025 p.p.m.A study is made of the speed of penetration of salt into loin pork meat under constant conditions of pickling (weight and size of sample, ratio of pickle to meat, temperature), and the results statistically analysed. Under the conditions employed, the salt content of the meat after 24 11. is considered to be characteristic of the penetration rate of the salt.There was no close correlation between the pH of the meat and the 24-h. salt content, but the pH values fell within a rather narrow range (87% between 5.4 and 6.7). 125-180 g. (average 1 5 2 g.) ; length of cylinders 10 cm.
SUMMARY: The activity of glutamic‐oxaloacetic transaminase (GOT) and glutamicpyruvic transaminase (GPT) of bovine and porcine muscle tissue and muscle press juice was determined. The total GPT activity of muscle tissue is about one tenth of the GOT activity. There are no remarkable differences in the activities of GOT and GPT between these slaughter animals and other species (rat, rabbit and man). The GOT activity of the longissimus dorsi muscle of pigs is significantly higher than that of the same bovine muscle. The mitochondrial (GOTM) and sarcoplasmic isozymes (GOTB) of GOT in skeletal muscles of cattle and pigs were determined after electrophoretic separation. The ratio GOTM:GOTS in skeletal muscle was found to be about 1:1. There is only a small decrease in GOT activty during storage of muscle tissue at 0 or +4°C for several weeks postmortem. The small activity of GOTM in the muscle press juice does not substantially change during storage of muscle tissue under these conditions, indicating that there is no drastic change of the mitochondrial structure during aging of meat. Bacterial spoilage of meat, however, results in the release of GOTM from the mitochondria.
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