Art

J-GLOBAL ID：201602226575171033   Reference number：16A1362076

Inosine-5’-monophosphate is a candidate agent to resolve rigor mortis of skeletal muscle

イノシン-5’-一リン酸は骨格筋の死後硬直を消散する候補剤である

Author (7)： MATSUISHI Masanori (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN) ,  TSUJI Mariko (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN) ,  YAMAGUCHI Megumi (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN) ,  KITAMURA Natsumi (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN) ,  TANAKA Sachi (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN) ,  NAKAMURA Yukinobu (Japan Meat Sci. and Technol. Inst., Tokyo, JPN) ,  OKITANI Akihiro (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN)
Material： Animal Science Journal  (Anim Sci J)
Volume： 87  Issue： 11  Page： 1407-1412  Publication year： Nov. 2016 
JST Material Number： W1430A  ISSN： 1344-3941  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Thesaurus term： Sus scrofa domesticus ,  Gallus gallus domesticus ,  poultry meat ,  *meat ,  skeletal muscle ,  *Rigor Mortis ,  Actomyosin ,  myofibril ,  food additive ,  breast meat ,  diphosphate ,  loin ,  Artiodactyla ,  Phasianidae ,  adenine nucleotide ,  ribonucleotide ,  purine nucleotide
Semi thesaurus term： pyrophosphate ,  loin

JST classification (2)： Raw meat quality and treatments  (FJ12032O) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (2)： ADP ,  Sodium inosinate

Reference (24)：

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• Gothard RH, Mullins AM, Boulware RF, Hansard SL. 1966. Histological studies of post-mortem changes in sarcomere length as related to bovine muscle tenderness. Journal of Food Science 31, 825-828.

Terms in the title (5)： イノシン ,  リン酸 ,  骨格筋 ,  死後硬直 ,  消散