The content of reduced glutathione

The content of reduced glutathione in the tested muscles after they
were subjected to aging and grilling processes is shown in Table 3. The
GSH content expressed in both raw and dry matter had a simultaneous
impact on both analyzed factors. The raw meat contained from14.43 to
15.76 mg of GSH/100 g on average, which gives the content between
59.41 mg/100 g dm (after 7 days of aging) and 64.36 mg/100 g dm
(after 21 days of aging) when converted to dry matter.With the longer
aging period, the content of GSH in muscles (p ≤ 0.05) increased significantly.
The content of reduced glutathione in muscles also changed
after the grilling process. The raw meat contained 14.87 mg of GSH
per 100 g of muscle on average, while the content of GSH in the grilled
meat accounted for 12.46 mg/100 g on average. Losses of GSH were
40.8% on average (Fig. 1).
In this study,we used a statistical analysis involving the construction
of classification and regression trees (called C&RT), consisting of scheduling
in order of importance factors affecting the content of reduced
glutathione. The analysis of C&RT created on the basis of the content
of reduced glutathione depending on ante- and post-mortem factors
is presented in Fig. 2. A key factor differentiating the content of GSH
in the tested muscles was heat treatment (grilling), followed by
muscle type, paternal breed, and castration of the animals. On the
basis of the classification tree analysis, the highest content of GSH
(18.55 mg/100 g of raw meat on average) was observed in the gluteus
medius musculus obtained from animals of the Hereford paternal
breed or steers.

Results (Indonesian) 1:

Konten Glutathione berkurang di otot diuji setelah merekamengalami penuaan dan memanggang proses ditampilkan dalam tabel 3. TheKonten GSH dinyatakan dalam materi mentah dan kering telah simultandampak pada kedua dianalisis faktor. Daging mentah berisi from14.43 untuk15.76 mg GSH/100 g rata-rata, yang memberikan isi antaradm 59.41 mg/100 g (setelah 7 hari penuaan) dan 64.36 mg/100 g dm(setelah 21 hari penuaan) ketika dikonversi ke bahan kering. Dengan semakin lamapenuaan periode, konten GSH dalam otot (p ≤ 0,05) meningkat secara signifikan.Isi glutathione berkurang dalam otot-otot yang juga berubahSetelah proses memanggang. Daging mentah yang terkandung 14.87 mg GSHper 100 g otot rata-rata, sementara konten GSH di panggangdaging diperhitungkan untuk 12.46 mg/100 g rata-rata. Kerugian GSH yang40.8% rata-rata (Fig. 1).Dalam studi ini, kami menggunakan analisis statistik melibatkan pembangunanKlasifikasi dan regresi pohon (disebut C & RT), terdiri dari penjadwalandalam urutan pentingnya faktor-faktor yang mempengaruhi isi berkurangGlutathione. Analisis C & RT dibuat berdasarkan kontenGlutathione berkurang tergantung pada faktor ante - dan post-mortemdisajikan dalam Fig. 2. Faktor kunci yang membedakan konten GSHdalam otot-otot yang diuji adalah perlakuan panas (memanggang), diikuti olehjenis otot, berkembang biak ayah, dan pengebirian binatang. Padadasar analisis pohon klasifikasi, konten tertinggi GSH(18.55 mg/100 g of raw meat on average) was observed in the gluteusmedius musculus obtained from animals of the Hereford paternalbreed or steers.