The phospholipids of pork muscle, and their relation to the post-mortem rate of glycolysis

The phospholipids of pork longissimus dorsi muscle were investigated. The proportions of the major phospholipid components appeared to be constant in different regions of the same muscle, although the total lipid‐P varied widely. Homogenates of the muscle were fractionated by differential centrifugi...

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Veröffentlicht in:	Journal of the science of food and agriculture 1967-06, Vol.18 (6), p.252-257
Hauptverfasser:	Krzywicki, K., Ratcliff, P. W.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Food Analysis Glycolysis Meat Muscles - metabolism Phospholipids - analysis Swine
Online-Zugang:	Volltext
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