Enzymatic detection of meat freezing.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892815" target="_blank" >RIV/60461373:22330/11:43892815 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Enzymatic detection of meat freezing.
Original language description
The possible adulteration of fresh meat and its confusion with frozen and thawed meat is a problem. Not only due to the lower price of thawed meat, but also due to its lower sensory quality, which is caused by the damage of the meat structure and chemical changes during freezing and freeze storage. It is therefore necessary to find a way to detect such adulteration. Commercial enzymatic kits were used for the detection of citratsynthase and aconitase activity (mitochondrial enzymes that are released from the cells, which were destructed by frost). These methods have been previously applied to fish; our determination was to carry out these experiments on meat samples of large slaughter animals (pork and beef meat). It was found that applying these methods, it is possible to differentiate fresh and frozen/thawed, and to provide convincing results. The absolute results vary with the type of meat and depend on the used enzyme. But enzyme activity in frozen meat is always higher than in fre
Czech name
—
Czech description
—

Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 23rd IIR - International Congress of Refrigeration
ISBN
978-2-913149-89-2
ISSN
—
e-ISSN
—
Number of pages
7
Pages from-to
"ID 838"
Publisher name
International Institute of Refrigeration
Place of publication
Paříž
Event location
Praha
Event date
Aug 21, 2011
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
—

Similar results(10)