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ACONITASE AND FUMARASE ACTIVITY IN FRESH AND THAWED MEAT.

[In German. / En allemand.]

Author(s) : GOTTESMANN P., HAMM R.

Type of article: Article

Summary

WHEN BEEF AND PORK ARE FROZEN AND THAWED THE ENZYMES ACONITASE AND FUMARASE ARE PARTIALLY RELEASED FROM BONDING TO MUSCLE MITOCHONDRIA AND CAN THEN BE DETECTED IN MUSCLE PRESS JUICE BY PHOTOMETRIC DETERMINATION OF ACTIVITY. AS THE TOTAL ACTIVITY OF THE TWO ENZYMES IN MUSCLE TISSUE IS CONSIDERABLY REDUCED DURING A TWO-WEEK RIPENING PERIOD AT 277 K (4 DEG C), THEIR ACTIVITY IN MUSCLE PRESS JUICE IS UNSUITABLE WHERE A RELIABLE DISTINCTION HAS TO BE MADE DURING FOOD INSPECTION BETWEEN FRESH MEAT AND THAWED, FROZEN MEAT. A NEGATIVE RESULT DOES NOT NECESSARILY MEAN THAT THE MEAT IN QUESTION IS FRESH.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-1506
  • Languages: German
  • Source: Fleischwirtschaft - vol. 64 - n. 2
  • Publication date: 1984/02
  • Document available for consultation in the library of the IIR headquarters only.

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