[一种酿酒酵母制剂对猪肉品质的影响]。

Veterinarno-meditsinski nauki Pub Date : 1987-01-01

S Rizvanov

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摘要

研究了一种由酿酒酵母生产的制剂对猪肉品质指标的影响。研究了背最长肌肉的化学成分、死后45分钟和24小时的pH值、色氨酸和氧化脯氨酸的含量以及肉的颜色。结果表明，该制剂对表征肉质的各项指标无负面影响。

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[Effect of a Saccharomyces cerevisiae yeast preparation on the quality of pork].

Studies were carried out to ascertain the effect of a preparation produced from yeasts of the Saccharomyces cerevisiae species on some indices characterizing the quality of pork. Studied was the chemical composition, the pH values at the 45th minute and the 24th hour post mortem, the content of tryptophane and oxiproline as well as the colour of meat obtained from musculus longissimus dorsi. It was found that the preparation had no negative effect on the indices, characterizing the quality of meat.

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Veterinarno-meditsinski nauki

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