conditioning of meat
conditioning of meat After slaughter, the muscle glycogen is broken down to lactic acid, and this acidity gradually improves the texture and keeping qualities of the meat. When all the changes have occured, the meat is ‘conditioned’. See also rigor mortis.
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Glutamic Acid , glutamic acid A non‐essential amino acid; it is acidic since it has two carboxylic acid groups; its amide is glutamine. See also monosodium glutamate… Gastric Acid , acid, gastric The acid in the gastric secretion is hydrochloric acid; see also achlorhydria; gastric acidity.
gastric acid See gastric secretion. Threonine , threonine An essential amino acid. It was the last of the protein amino acids to be discovered, in 1935, in studies of nitrogen balance on subjects f… Aspartic Acid , aspartic acid (aspartate) (ă-spar-tik) n. see amino acid.
aspartic acid (aspartate) A non‐essential amino acid.
aspartic acid An aliphatic, acidic, p… Achlorhydria , hypochlorhydria Partial deficiency of hydrochloric acid secretion in the gastric juice. See also achlorhydria; anaemia, pernicious.
achlorhydria Defi… Malic acid , malic acid (2-hydroxybutanedioic acid) A crystalline solid, HOOCCH(OH)CH2COOH. L-malic acid occurs in living organisms as an intermediate metabolite…
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conditioning of meat