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Detection of glucose oxidation products in chilled fresh beef undergoing spoilage.
The fate of nutrients during storage of longissimus dorsi muscle at 4 degrees C was examined. Glucose concentrations in meat were shown to decrease concomitantly with an approximately fourfold increase in the activity of glucose dehydrogenase. Gluconate concentrations in meat were determined by an e...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1982
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC242051/ https://ncbi.nlm.nih.gov/pubmed/7137997 |
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