1. The solution may become cloudy at temperatures below 20°C but may restored by warming at 30°C and mixing.
2. Before mincing the beef/pork muscle, remove the fat and connective tissue in aseptic conditions, cut the lean muscle into small cubes (3 cm), and keep at -30°C until use.
3. To ensure the development of lactic acid bacteria in this system, it is necessary to add a carbon source.
4. This experimental system contain approx 4.5 g/L of protein.
5. The concentration of this growth factor should be determined for each lactic acid bacterium.
6. To avoid interference with the sarcoplasmic system, an optical density of 680 nm was selected.
7. After the TCA treatment, samples can be frozen at -20°C for further use.
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