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. 2016 May 12;88(2):379–385. doi: 10.1111/asj.12625

Figure 2.

Figure 2

Changes on the concentration of nitrogen in heat‐stable sarcoplasmic fraction (HSSF) for various incubation periods. Minced meat incubated with an equal weight of 2% NaCl solution at 10°C for 0, 72 or 168 h were homogenized and centrifuged. The obtained supernatant was heated at 100°C for 20 min, and then centrifuged at 3000 × g for 10 min. The concentration of nitrogen in the resultant supernatant (HSSF) was determined by the combustion method. Histograms show mean values ± standard errors.