Share

Differentiation between fresh and thawed meat by an enzyme profile test.

Author(s) : ELLERBROEK L. I., LICHTENBERG G., WEISE E.

Type of article: Article

Summary

The API-ZYM test has been used to determine the profile of enzymes in drip loss from fresh and thawed pork and beef meat. The activities of alpha-galactosidase and N-acetyl-beta-glucosaminidase in fresh pork and beef meat have been characterized.

Details

  • Original title: Differentiation between fresh and thawed meat by an enzyme profile test.
  • Record ID : 1996-1673
  • Languages: English
  • Source: Meat Sci. - vol. 40 - n. 2
  • Publication date: 1995

Links


See other articles in this issue (3)
See the source

Indexing