Lack of effects of hyperkalemia on the metabolism of normoxic or anoxic rabbit triceps brachii muscle

Astruc, Thierry; Biélicki, Guy; Donnat, Jean Pierre; Renou, Jean-Pierre; Fernández, Xavier; Monin, Gabriel

doi:10.1016/j.meatsci.2003.09.001

Cited by 3 publications

(1 citation statement)

References 11 publications

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“…The muscle pH depends on many different factors, and even on the same animal and muscle, parameters such as fiber type composition were shown to have a significant effect on metabolic rates [90]. 31 P NMR in conjuction with perfusion studies has also been applied to show that increased blood potassium levels (hyperkalemia) do not alter the metabolic rates in rabbit muscle [91]. Finally, 31 P NMR was used to study the effect of dietary supplements such as magnesium [92] and vitamin E [93] on post-mortem metabolism of pig muscle.…”

Section: Meatmentioning

confidence: 99%

NMR Spectroscopy in Food Analysis

Spyros

Dais

2012

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During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists no book that fulfils specifically the needs of food scientists that are interested in adding or expanding the use of NMR spectroscopy in their arsenal of food analysis techniques. Current books and monographs are rather addressed to experienced researchers in food analysis providing new information in the field. This book, written by acknowledged experts in the field, fills the gap by offering a day to day NMR guide for the food scientist, affording not only the basic theoretical aspects of NMR spectroscopy, but also practical information on sample preparation, experimental conditions and data analysis. Current developments in the field covered in this book are the availability of solid state NMR experiments such as CP/MAS and more importantly HR-MAS NMR for the analysis of semisolid foods, and the increasing use of chemometrics to analyze NMR data in food metabonomics. Moreover, this book contains an up to date discussion of MRI in food analysis including topics such as food processing and natural changes in food such as ripening. The book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis. It contains information so far scattered in the primary literature, in NMR treatises and food analysis books, in a concise format that makes it appealing to food scientists who have no or minimal experience in magnetic resonance techniques. The inclusion of practical information about NMR instrumentation, experiment setup, acquisition and spectral analysis for the study of different food categories make this book a hands-on manual for food scientists wishing to implement novel NMR spectroscopy-based analytical techniques in their field.

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Section: Meatmentioning

confidence: 99%

NMR Spectroscopy in Food Analysis

Spyros

Dais

2012

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31P NMR spectroscopy in food analysis

Spyros

Dais

2009

Progress in Nuclear Magnetic Resonance Spectroscopy

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Modifications of spectrophotometric methods for total phosphorus determination in meat samples

Jastrzębska

2009

Chemical Papers

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Spectrophotometric determination of total phosphorus in meat samples was modified using the molybdenum blue reaction with the following reducing agents: ascorbic acid (AA), hydrazine sulphate (HS), and mixture of hydroquinone and hydrazine sulphate (HHS). Proposed methods were validated by evaluation of statistical parameters such as: linearity, sensitivity, limits of detection (DL) and quantification (QL), precision, and accuracy, against the standard and malachite green (MG) modified procedures and by applying food certified materials. The values of within-day and between-days precision in meat samples for all tested reducing agents were better than 3.4 % and 4.2 %, respectively. The recoveries for CRMs analyses were between 92 % and 102.3 %. Obtained results suggest usefulness of the hydroquinone and hydrazine sulphate mixture in the determination of phosphorus ions.

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Lack of effects of hyperkalemia on the metabolism of normoxic or anoxic rabbit triceps brachii muscle

Cited by 3 publications

References 11 publications

NMR Spectroscopy in Food Analysis

NMR Spectroscopy in Food Analysis

31P NMR spectroscopy in food analysis

Modifications of spectrophotometric methods for total phosphorus determination in meat samples

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