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

Figure 4.

Figure 4

Changes on the concentration of inosine monophosphate (IMP) and hypoxanthine (Hx) in the meat incubated with the 2% NaCl solution for various periods. Minced meat was mixed to an equal weight of 2% NaCl solution, and then incubated at 10°C for 0, 72 or 168 h. The concentrations of IMP and Hx in the incubated meat were analyzed by the method of Kitada et al. (1983). Histograms show mean values ± standard errors. Bars with different capital and lowercase letters are significantly different (P < 0.05).