Studies on the Degeneration of Meat 1. On the Histochemical Inspection of Meat

肉類の変質に関する研究 第1報 肉類変質過程の組織化学的判定について

Studies on the Degeneration of Meat 1. On the Histochemical Inspection of Meat

Creators Kizuka Shizuo

Creators Nakano Keiji

The degeneration of muscle tissues was examined by Allisarin-S staining and SCHIFF's reaction. 1. When the fresh meat was stained by Allizarin-S, the outer part of the muscle fibre bundle showed acidic colour, while the inner part basic colour. 2. As time went on, the rapid change in colour reaction occurred, and the colouration of the outer part moved by degrees to the inner part. In many hours, about 30 hours at 28°C, the whole part of muscle fibre bundle turned out to be of basic colour. 3. The SCHIFF's reaction was positively shown in the part of basic reaction which was confirmed by staining with Allizarin-S.

[ISSN]0513-1715

[NCID]AN00244250