Major buffering constituents in animal muscle
Laboratory studyOther animals
- Design
- Laboratory study
- What was measured
- Buffering capacity over pH 6.5 to 7.5 and the contribution of low-molecular-weight components, histidine-related dipeptides, inorganic phosphate and proteins in muscles of six fish species, three mammals and a bird.
What the authors reported
Skipjack tuna white muscle had the highest buffering capacity, followed by whale, chicken pectoralis minor and mackerel white muscle. Low-molecular-weight components contributed 48 to 96 percent of buffering while proteins contributed under 50 percent. Histidine-related dipeptides and inorganic phosphate were the major buffering constituents and the dipeptides accounted for the differences between species and muscle types.
Limits of this study
Comparative tissue analysis; no human muscle. Abstract only.
Source
PubMed 1351822 · doi:10.1016/0300-9629(92)90008-e
Entry checked against PubMed abstract (E-utilities) on 2026-10-19. The dose shown is the dose the researchers used. It is not a recommendation. How to read this page.