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Control, through measurement of cadaverine and hypoxanthine, of the quality of beef meat packaged at intermediate temperatures.

[In Japanese. / En japonais.]

Author(s) : YANO Y., MURAYAMA F., KATAHO N., TACHIBANA M., NAKAMURA T.

Type of article: Article

Summary

Sensorial, microbiological and chemical analysis (pH, putrescine, cadaverine, ATP-linked compounds, aminoacids and fragmentation index) of samples of beef sirloin, vacuum-packed and stored at 2, 10 or 20 deg C. The results suggest that the control of meats quality, stored at 10 deg C, can be made through measurement of cadaverine as an index of putrefaction initiation and through measurement of hypoxanthine as an index of time in storage.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1993-3376
  • Languages: Japanese
  • Source: Anim. Sci. Technol. - vol. 63 - n. 1
  • Publication date: 1992

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