| Literature DB >> 22055152 |
C O Gill1.
Abstract
The solubility of CO(2) in muscle tissue of pH 5·5 at 0°C was approximately 960 ml at STP/kg of tissue. The solubility increased with increasing tissue pH by 360 ml/kg for each pH unit. The solubility decreased with increasing temperature by 19 ml/kg for each °C rise. Solubilities in beef, pork and lamb muscle tissue were comparable. The solubility of CO(2) in fat tissues initially increased as the temperature was raised above 0°C, but then declined at higher temperatures, with the temperature of peak solubility and the solubility curves being markedly different for fat tissue from the three species.Entities:
Year: 1988 PMID： 22055152 DOI： 10.1016/0309-1740(88)90027-7
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209