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Theses/Dissertations

Food Science

Doctoral Dissertations

1970

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Relation Of Phospholipids To Selected Tissue Components In Light And Dark Portions Of Porcine Semitendinosus Muscle, Marian Dianne Ruff Aug 1970

Relation Of Phospholipids To Selected Tissue Components In Light And Dark Portions Of Porcine Semitendinosus Muscle, Marian Dianne Ruff

Doctoral Dissertations

The semitendinosus of pork contains a light and a dark portion that have physicochemical properties similar to those of uniformly white and red muscles, respectively. Although the two portions differ in metabolic activity they function as one muscle. The purpose of this study was to investigate the relation of phospholipid concentration to predominant fiber of the two portions of the porcine semitendinosus. The light and dark portions of the porcine semitendinosus were selected in order to minimize the possible effect of exercise on phospholipid content.

Phospholipids of the light and dark tissue of the porcine semitendinosus were studied in relation ...