Accession Number : AD0475470

Title :   COLLOIDAL-CHEMICAL PROCESSES IN STORAGE OF FOOD PRODUCTS (AND) DETERMINATION AND ROLE OF CALCIUM AND MAGNESIUM CATIONS IN COLD PROCESSING.

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Report Date : NOV 1965

Pagination or Media Count : 9

Abstract : It was established that shrinkage and relaxation of muscle fiber depends on the presence in the medium of the divalent cations Ca and Mg in a free state. The studies which were carried out give a basis for considering the detection of free cations in muscle tissue as one of the factors determining the direction of biochemical processes in cold treatment and storage of meat. (Author)

Descriptors :   (*MEAT, PROCESSING), (*FOOD, PROCESSING), USSR, SHRINKAGE, MUSCLE PROTEINS, IONS, CALCIUM, MAGNESIUM, PHOSPHORIC MONOESTER HYDROLASES, VOLUMETRIC ANALYSIS, STORAGE, CONCENTRATION(CHEMISTRY), ABSORPTION, WATER VAPOR, FLOUR, STARCHES, CHLORINE, INHIBITION, OXYGEN, NITROGEN, CARBON DIOXIDE, HELIUM, QUALITY CONTROL, GLUTEN, BREAD.

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE