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正常动物在屠宰后,由于肌肉糖元的酵解作用,使肌肉失去弹性,发生僵硬,此时肌肉中的内环境发生变化:由刚屠宰时的中性或碱性(PH:7.0～7.4)转变为酸性(PH:5.4～6.7),进而达到肉的成熟。由于注入碱水,不能使肉中的糖元发生酵解,肉不能转变为酸性,达不到肉的成熟,所以注碱水肉呈碱性。由于碱性环境的影响,肌纤维不能解离,肌肉不能软化,同时组织蛋白酶的释出和活性大大降低,肌肉中的蛋白质不能分解产生游离的氨基酸和钠盐。所以
Normal animals after slaughter, muscle glycogen due to the role of glycolysis, the muscles lose their elasticity, stiffness, then the internal environment of muscle changes: from the just slaughtered when neutral or alkaline (PH: 7.0 ~ 7.4) Change to acidic (PH: 5.4 ~ 6.7), and thus achieve the maturity of meat. Due to the injection of alkaline water, can not make the glycogen in the meat to be digested, the meat can not be transformed into acidic, can not reach the maturity of meat, so note alkali water is alkaline. Due to the alkaline environment, muscle fibers can not dissociate, muscles can not soften, and cathepsin release and activity are greatly reduced. The protein in muscle can not be decomposed to produce free amino acids and sodium salts. and so