ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY: Freezing and thawing of bovine and porcine muscle cause a remarkable release of the mitochondrial isozyme of the glutamic-oxaloacetic transaminase (GOTM) from the mitochondrial structures resulting in an increase of GOTM activity in the muscle press juice. The lower the freezing temperature the stronger is this effect. Repeated freezing and thawing increases the release of GOTM. It is considered that the level of GOTM activity in the muscle press juice indicates the extent of mitochondrial damage. On the basis of these results a simple and rapid routine method was developed which allows a reliable differentiation between nonfrozen and frozen and thawed meat.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb12803.x