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NEW BIOCHEMICAL METHODS OF DIFFERENTIATING BETWEEN FRESH MEAT AND THAWED, FROZEN MEAT.

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

Type of article: Article

Summary

THE METHODS ARE BASED ON THE FACT THAT FREEZE DAMAGE TO MUSCLE MITOCHONDRIA RESULTS IN THE RELEASE OF A MITOCHONDRIAL DEHYDROGENASE INTO THE SARCOPLASM. IT IS THEREFORE POSSIBLE TO RECOGNIZE THAT THE MEAT HAS BEEN FROZEN AND THAWED FROM THE INCREASED ACTIVITY OF THIS ENZYME IN THE MEAT PRESS JUICE. THIS ACTIVITY IS MEASURED BY MEANS OF A PHOTOMETRIC ENZYME TEST OR BY A COLOUR REACTION (FRESH MEAT: COLOURLESS ; THAWED, FROZEN MEAT: BLUE). THE METHODS CAN BE APPLIED TO BEEF, VEAL, PORK, MUTTON/LAMB, GAME AND POULTRY (ALSO TO LIVER).

Details

  • Original title: NEW BIOCHEMICAL METHODS OF DIFFERENTIATING BETWEEN FRESH MEAT AND THAWED, FROZEN MEAT.
  • Record ID : 1983-2213
  • Languages: English
  • Source: Fleischwirtschaft - vol. 63 - n. 2
  • Publication date: 1983/02
  • Document available for consultation in the library of the IIR headquarters only.

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