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Studies on the Degeneration of Meat 2. On the Viscosity of Meat

Bulletin of the Faculty of Agriculture, Yamaguchi University Volume 6 Page 115-122
published_at 1955
Title
肉類の変質に関する研究 第2報 肉の粘性について
Studies on the Degeneration of Meat 2. On the Viscosity of Meat
Creators Kizuka Shizuo
Creators Nakano Keiji
Source Identifiers
The present article deals with the viscosity of meat and its relation to hydrogen ion concentration. The viscosity of meat gradually becomes inversely proportional to the freshness of meat, though its relation to pH is complicated. The viscosity of meat will change according to not only the quantity of actomyosin in the meat but also the sorts and quantity of electrolytes. The viscosity of meat was able to be increased by adding electrolytes and adjusting pH. In the cases when the pH value was adjusted to 4.9 by adding lactic acid or to 8.2 by adding sodium carbonate, the viscosity of horse-flesh turned out to be 28.3 and 94.2 respectively. Though the viscosity of meat was increased in this way, the cohesive power of meat was not always strengthened.
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