Влияние высокогорья на автолиз мяса яков

The autolysis has a great influence on the meat quality. Currently, the autolysis process is defined in lamb, beef and pork. The autolysis influence on the quality of yak meat was researched only by the scientists of Ulan-Ude University. However, the influence of high- mountains on the autolysis of yak meat was not found in the literature. In this connection, the issue of autolysis process in yak meat in high-mountain conditions causes a great interest. The high-mountain conditions have the effect on the autolysis process of yak meat. The initial pH of the meat rises with the increase of altitude above the sea level. The autolysis process of yak meat from Chui region coincides with beef, while in high-mountain regions it has its own characteristics.

The influence of a microbiological derived protease on the autolysis process in meat of broiler chickens

The article is devoted to the influence of protease of microbiological origin on the autolysis process in broiler chicken meat. Protease made by Aspergillus fungi was chosen as an enzym. According to the experiment plan, 5 samples were made, including a control sample, in which autolytic processes were performed without the addition of an enzyme. The experimental group (samples I–IV) included samples with 30, 50, 70 and 90 mg of the added enzyme solution, respectively, per 100 g of basic meat raw material. After introduction of the enzyme and parallel fixation of the studied control parameters before maturation, the samples were stored at 4–6 °C for 2 days. The selected physicochemical parameters were studied in all samples after 1 and 2 days of storage. Among the parameters studied, the following were selected: pH, water-holding capacity (WHC), water binding capacity (WBC), fat binding capacity (FBC), moisture content, and optical density by measuring of soluble and water-soluble proteins volume. Examenated transition of proteins from salt- to water-soluble experimental group also as their overall solubility is noticeably higher than in the control sample. Among the functional and technological characteristics, these samples have shown a high pH and WHC levels. The WBC, FBC and total water content show a slight increase. The values of the studied parameters among the samples I–IV have not shown a noticeable difference. For research minced meat at 48 hours of maturation compared with the control, the increase of WHC was accordingly from 16.4 to 18.4%, the value of the university increased by 9.1–19.1%, and FBC by 1.1–5.9%. At the same time, the change in the proportion of salt and algae protein substances of minced meat according to the optical density for 48 hours of maturation was equalized with the control and the variation of this index fluctuated within 1–2 units. A literature and studies sources review have shown the effectiveness of microbial-derived protease enhancement under the action of protease ASP on the functional-technological indices of white meat of broiler chickens. It has been determined that when injecting into broth from chicken broiler meat, ASP proteases in an amount of 30 to 90 mg per 100 g of raw materials, an increase in the thermal stability indices for FBC by 1.1–5.9%, in higher education institutions by 9.1–19.1%, which makes it possible to effectively model the increase in the functional and technological characteristics of minced meat from the amount of enzyme addition and maturation time.

Low cost sponge based piezocapacitive sensors using a single step leavening agent mediated autolysis process

A single step, low cost, large area and shape scalable method of obtaining elastomer sponge is achieved through leavening agent autolysis with exceptional sensitivity tunability for real time sensing applications.

Enzyme Histochemistry of the Liver in Autopsy Material at Different Post-Mortem Times

The authors report the enzyme histochemistry of the liver obtained from autopsy material in 22 corpses (2 to 12 hours post-mortem) and performed to evaluate the sensitivity of enzyme activities to the autolysis process and the use of enzymes to estimate time in forensic pathology. The earliest sample was at 2 hours post-mortem; there was five cases up to 5 hours; eight cases up to 8 hours and eight cases up to 12 hours since death. Active phosphorylase (PHYLA a) and total phosphorylase (PHYLA t) were negative two hours after death. PHYLA t reaction represents the activity of PHYLA a increased with the inactive phosphorylase b which can be activated by the addition of ATP and Mg2+ to the incubation medium for phosphorylase a; this activation proved to be ineffective in the post-mortem periods of this study. Glucose-6-phosphatase (G6P-A) also showed a tendency to be sensitive to the autolysis process, displaying a reaction progressively weaker or negative in the post-mortem periods of observation. The results indicate these enzymes as a possible tool to estimate time in forensic pathology deserving further investigation. Lactate dehydrogenase (L-D), α-glycerophosphate dehydrogenase (α-GP-D) and β-hydroxybutyrate dehydrogenase (β-HOB-D) instead showed stronger reactions as the autolysis process evolved.