Detection of meat freezing

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892986" target="_blank" >RIV/60461373:22330/11:43892986 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Detection of meat freezing

Original language description

The detection of meat freezing is important from two points of view, firstly the possible adulteration of meat and meat products and secondly to control if the meat was frozen before it is used for the preparation of raw meat products (tea sausage, steaktartar). Different methods can be used; some of them are based on the measurement of the activity of mitochondrial enzymes. The enzyme activity of citrate synthase and aconitase was tested with commercial sets to prove whether various samples (pork, beef, chicken) stored under different storage conditions were frozen or not. The freezing of the meat caused a considerable increase of the activity of both enzymes. A certain small increase of the enzyme activity was observed at the fresh meat samples, which were stored for a longer period at 4 °C. This could be caused by microbial spoilage.

Czech name

—

Czech description

—

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2011

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Folia veterinaria

ISSN

0015-5748

e-ISSN

—

Volume of the periodical

55

Issue of the periodical within the volume

2

Country of publishing house

SK - SLOVAKIA

Number of pages

4

Pages from-to

56-58

UT code for WoS article

—

EID of the result in the Scopus database

—