Optimization of osmotic pressure swelling method in the process of hemoglobin extraction from red blood cells by ZHANG Honghui, ZHOU Wentao, HAO Shasha, WANG Hong, LIU Jiaxin, YANG Chengmin, LI Shen, LI Fengjuan

“…[Conclusion] Compared with the original preparation process, the hemoglobin extraction process which optimized through orthogonal experiments greatly reduces the cell membrane fragmentation rate and minimizes the entry of cell membrane matrix into the target solution, ensuring a slightly higher hemoglobin dissolution rate, and reducing the preparation difficulty for the subsequent cell membrane separation and further purification.…”
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Meat characteristics of buffaloes (Bubalus bub- alis) in two production systems and two slaugh- ter weights by David Hernández-Sánchez, René Rodríguez-Florentino, Luis A. de la Cruz-Cruz, Efrén Ramírez-Bribiesca, María M. Crosby Galván, Miguel Á. Mata-Espinosa, René Pinto-Ruiz

“…Nevertheless, fat content was higher (p< 0.001) in T2 and lower (p< 0.001) in T3 (2.28a vs 0.86 c), and collagen was higher (p< 0.01) in samples from GB (T1 and T2). The shear force was similar (p> 0.05) in the groups evaluated. …”
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