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Studies on the Degeneration of Meat 1. On the Histochemical Inspection of Meat

Bulletin of the Faculty of Agriculture, Yamaguchi University Volume 6 Page 107-114
published_at 1955
Title
肉類の変質に関する研究 第1報 肉類変質過程の組織化学的判定について
Studies on the Degeneration of Meat 1. On the Histochemical Inspection of Meat
Creators Kizuka Shizuo
Creators Nakano Keiji
Source Identifiers
The degeneration of muscle tissues was examined by Allisarin-S staining and SCHIFF's reaction. 1. When the fresh meat was stained by Allizarin-S, the outer part of the muscle fibre bundle showed acidic colour, while the inner part basic colour. 2. As time went on, the rapid change in colour reaction occurred, and the colouration of the outer part moved by degrees to the inner part. In many hours, about 30 hours at 28°C, the whole part of muscle fibre bundle turned out to be of basic colour. 3. The SCHIFF's reaction was positively shown in the part of basic reaction which was confirmed by staining with Allizarin-S.
Subjects
農学 ( Other)
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学農学部
Date Issued 1955
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1715
[NCID]AN00244250
Schools 農学部