Effect of lyophilization and various treatments on spectral characteristics of beef muscle tissue and its main components
Vol 4, Issue 1, 2021
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Abstract
Native and lyophilized shredded muscle tissue of beef and its main ingredients (muscle fibers, stroma, stroma proteins) prepared via consecutive treatment with water, saline (Weber solution ) and alkaline (0.6 M NaOH) solutions as well as colloidal solutions-extracts of sarcoplasmic substances, actomyosin and mucopolysaccharide complexes are comparatively studies by attenuated total internal reflection infrared (ATIR) and diffuse reflectance electronic spectroscopy. A high sensitivity, efficiency, extended options and advanced prospects of diffuse spectroscopy are considered in respect of the characterization of the component composition of complex solid-state and liquid biological systems in medical and veterinary practice.
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DOI: https://doi.org/10.24294/jacs.v1i2.494
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