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DEVELOPMENT OF AN ENZYMATIC METHOD FOR DIFFERENTIATION BETWEEN FRESH MEAT AND FROZEN THAWED MEAT.

[In German. / En allemand.]

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

Type of article: Article

Summary

FREEZING AND THAWING OF MUSCLE TISSUE RESULTS IN A RELEASE OF MITOCHONDRIAL ENZYMES FROM THE MITOCHONDRION INTO THE SARCOPLASM ; THE APPEARANCE OF ACTIVITY OF MITOCHONDRIAL ENZYMES IN THE MUSCLE PRESS JUICE INDICATES THAT THE MEAT WAS FRO-ZEN AND THAWED. BETA-HYDROXYACYL-COENZYME A-DEHYDROGENASE (HADH) MEETS THESE CRITERIA. HADH WAS SELECTED FOR THE FROZEN-MEAT TEST BECAUSE OF PRACTICAL REASONS. THE EXPERIMENTAL CONDITIONS FOR THE ASSESSMENT OF THE HADH ACTIVITY IN MUSCLE PRESS JUICE EITHER BY PHOTOMETRIC DETERMINATION OR BYA COLOUR TEST ARE SOMEWHAT DIFFERENT ACCORDING TO THE TYPE OF MEAT. THE HADH TEST CAN BE APPLIED TO THE MEAT OF CATTLE, PIGS, SHEEP, GAME AND POULTRY. PROBLEMS OF APPLICATION OF THE METHOD TO CHOPPED MEAT ARE DISCUSSED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1988-0657
  • Languages: German
  • Source: Z. Lebensm.-Unters. -Forsch. - n. 184
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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