Biomaterial Database

On the buffering capacity of meat and its changes post mortem. [author's transl]. 1974

K O Honikel, and R Hamm

UI	MeSH Term	Description	Entries
D007773	Lactates	Salts or esters of LACTIC ACID containing the general formula CH3CHOHCOOR.
D008460	Meat	The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game.	Meats
D009124	Muscle Proteins	The protein constituents of muscle, the major ones being ACTINS and MYOSINS. More than a dozen accessory proteins exist including TROPONIN; TROPOMYOSIN; and DYSTROPHIN.	Muscle Protein,Protein, Muscle,Proteins, Muscle
D009711	Nucleotides	The monomeric units from which DNA or RNA polymers are constructed. They consist of a purine or pyrimidine base, a pentose sugar, and a phosphate group. (From King & Stansfield, A Dictionary of Genetics, 4th ed)	Nucleotide
D010710	Phosphates	Inorganic salts of phosphoric acid.	Inorganic Phosphate,Phosphates, Inorganic,Inorganic Phosphates,Orthophosphate,Phosphate,Phosphate, Inorganic
D011180	Postmortem Changes	Physiological changes that occur in bodies after death.	Adipocere,Algor Mortis,Cruor,Livor Mortis,Change, Postmortem,Changes, Postmortem,Postmortem Change
D002021	Buffers	A chemical system that functions to control the levels of specific ions in solution. When the level of hydrogen ion in solution is controlled the system is called a pH buffer.	Buffer
D002336	Carnosine	A naturally occurring dipeptide neuropeptide found in muscles.	Carnosine Hydrochloride,Carnosine, (D-His)-Isomer,L-Carnosine,beta-Alanylhistidine,Hydrochloride, Carnosine,L Carnosine,beta Alanylhistidine
D005504	Food Analysis	Measurement and evaluation of the components of substances to be taken as FOOD.	Analysis, Food,Analyses, Food,Food Analyses
D005958	Glucosephosphates