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Major chemical components of a typical sample of lean red meat post-rigor

Range	Table - link %(w/w)
Organism	Eukaryotes
Reference	Editors Madilyn Fletcher, George D. Floodgate, Bacteria in their natural environments, 1985 Academic Press, Dainty chapter 6 p.172 table 1
Comments	"The chemical composition of a typical lean sample of meat after completion of the characteristic post mortem changes, which include conversion of glycogen to lactic acid and degradation of ATP to IMP, inosine and hypoxanthine, is given in table 1."
Entered by	Uri M
ID	109517