正常 및 異常豚肉의 脂質成分과 蛋白質의 電氣泳動像에 관한 實驗

A study on the lipids component and electorphoretic pattern of proteins of normal and PSE meat

It is well known that occurence of PSE meat provoke various problems for pork processing. The purpose of this investigation was originated in lipids component and proteins pattern for these meat. The pH value of PSE meat were decreased than those of normal meat. It was not seem to be that PSE meat contains unusual lipids component and modified high molecular proteins with compare to normal meat. Differences of chemical composition in PSE meat would be likely take place in lower molecular substances such as fatty acids, peptides and free amino acids. Subsquent paper will be treated further studies on these substances under angle of biochemistry.