Observations on the phand related properties of meat

✍ Scribed by Bate-Smith, E. C.

• Book ID: 102888520
• Publisher: Wiley (John Wiley & Sons)
• Year: 1948
• Weight: 859 KB
• Volume: 67
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000670302

✦ Synopsis

Abstract

Experiments are described which illustrate the effects of fatiguing exercise, recovery from exercise and training on the amount of lactic acid formed and the p~H~ reached in the muscles of rats after death. Besides depleting its glycogen reserves, heavy exercise produces a change in muscle which is interpreted as a diffusion of base into the muscle. Both of these factors oppose the post‐mortem lowering of p~H~ Data arc also given for the sugar, lactic acid and fat contents of the blood of normal slaughterhouse animals; for the glycogen content of different muscles of typical beef animals in full rigor; and for the connective tissue content of 29 typical beef animals. The p~H~ reached in rigor is shown to be a function of glycogen content at death, connective tissue content, buffering power, and the ante‐mortem treatment of the animal.