Figure 3.

Gel filtration chromatograms of the fractions of heat‐stable sarcoplasmic fraction (HSSF) monitored at 250 nm. A fractionation of nitrogen compounds in HSSF prepared from minced meat incubated for 0 (A) or 168 (B) h at 10°C was carried out by gel filtration chromatography. The changes of nitrogen compounds were detected by a spectrophotometer using 250 nm. The mixture of calibration substances of typical adenosine triphosphate (ATP)‐related compounds included in meat, inosine monophosphate (IMP), inosine (INO) and hypoxanthine (Hx), was also applied to gel filtration chromatography in (C).