求翻译：随着贮藏时间的延长，由于肉中内源蛋白酶和微生物分泌的蛋白分解酶的作用，降解肌肉蛋白质为多肽和氨基酸，并释放出碱性基团，而使肉pH值回升。是什么意思？

With the extension of storage time, due to endogenous proteases in meat and microbial proteolytic enzymes secreted by the role of muscle protein degradation of peptides and amino acids, and release the basic group, leaving the meat pH values ​​rise.

With storage time, because the extension in the flesh of the endogenous protease secretion and micro-organisms dissolving enzyme proteins, the role for degradable muscle protein and amino acids, peptides and free alkaline base, and the meat pH rebound value.

Along with stores the time the extension, because in the meat the endogene proteinase and the microorganism secretion albuminolysis enzyme function, degrades the muscle protein for the multi-peptides and the amino acid, and releases the alkalinity groups and bases, but causes the meat pH value rise.

With the extension of storage time, due to endogenous protease and microbes in meat role of proteolytic enzyme secretion, degradation of muscle proteins for the polypeptides and amino acids, and releasing alkaline groups, while the value of the meat pH recovery.

With preserving the extension of time, because endogenous protease and albumen which the microorganism secretes decompose the function of enzyme in the meat, it is polypeptide and amino acid to degrade muscle protein, and release the alkaline base group, and make meat pH value rebound.