Abstract
I studied the influence of the hydrogen ion concentration and the temperature on the autolysis of chicken, pork, horse flesh and beef. The optimum hydrogen ion concentration of the mu-scle autolysis lies at albout pH 5. The optimum temperature of the muscle autolysis is about 35°. The temperature coefficient is 1.3 below 20°C, while it is 1.0 at about 20°.
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