Abstract
AbstractAutolytic degradation of the lipids and protein of lambs' liver at 15° is accelerated three‐to four‐fold by previous freezing and thawing of the tissue. The maximum activation is achieved after freezing for 5 days at −2° or 3 days at −10° and is unaffected by holding at −10° or −20° for periods up to 14 weeks. The effect is due to the elimination of a lag phase preceding the onset of enzymic hydrolysis. Possible mechanisms are discussed.
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