Premium
Changes in the oxidation—reduction potential of the Sterno‐cephalicus muscle of the horse after death in relation to the development of bacteria
Author(s) -
Barnes Ella M.,
Ingram M.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740060808
Subject(s) - rigor mortis , reduction potential , horse , oxidation reduction , chemistry , food science , biology , biochemistry , inorganic chemistry , paleontology
The oxidation‐reduction potential of the sterno‐cephalicus muscle of the horse falls after death from E H > + 250 mv to about −130 mv. The greatest change takes place immediately after death and is probably due to the withdrawal of the last traces of oxygen from the tissues. After rigor mortis the potential remains steady, provided that bacterial growth is inhibited, which can be effected either by holding the muscle at 5° or incorporating 1‐2 p.p.m. of aureomycin. If bacterial growth occurs the potential falls to about E H −250 mv or lower.