Schwefelhaltige Verbindungen des Fleisches

Hamm, Reiner

doi:10.1007/bf01460516

Search citation statements

Order By: Relevance

Paper Sections

Select...

Introduction1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

1968

1978

Publication Types

Select...

Article1

Book1

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

(1 citation statement)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The water-holding capacity (WHC) of freshly slaughtered meat is high, but it drops markedly within a few hours and then increases slowly during further storage. Hamm (1956) attributed two-thirds of the post-mortem hydration drop to the breakdown of the ATP and one-third to the fall in pH, so that there is probably a connection between the hydration decrease and rigor development. Most of the methods described for determining the WHC measure the 'free water' released by pressing or heating the meat under specified conditions.…”

Section: Introductionmentioning

confidence: 99%

The correlation of the extract‐release volume of stored beef with other spoilage values

Pearson¹

1968

Int J of Food Sci Tech

View full text Add to dashboard Cite

Various relationships between the extract-release volume (ERV) and the protein and fat contents of fresh beef are studied in relation to theoretical and other considerations. Inter-relationships between the pH, total volatile nitrogen and the extract-release volume of stored beef samples confirm that the drop in the filtrate volume as spoilage advances is due to changes in the protein. The correlations between the ERV and the pH values take into account the changes which occur in both the 'reverse' prerigor and post-rigor stages.

show abstract

Section: Introductionmentioning

confidence: 99%