[On the enzymatic breakdown of tripolyphosphate and diphosphate in minced meat. IV. Change in the tripolyphosphatase activity of muscle post mortem (author's transl)].
The triphosphatase (TPase) activity of minced bovine muscle increased during storage of the intact muscle post mortem; after development of rigor mortis it remained constant. The TPase activity of porcine muscle is influenced by the rate ofpost mortem glycolysis.
D000818:Animals; D002417:Cattle; D006019:Glycolysis; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000201:enzymology* / Q000378:metabolism; D010710:Phosphates / Q000378:metabolism; D010744:Phosphoric Monoester Hydrolases / Q000378:metabolism*; D011180:Postmortem Changes; D013552:Swine
D010710:Phosphates; D010744:Phosphoric Monoester Hydrolases
Uber den enzymatischen Abbau von Tripolyphosphat und diphosphat in zerkleinertem Fleisch. IV. Anderung der Tripolyphosphatase-Aktivität im Muskel post mortem