Stručni rad
ENZYMATIC ASSAY FOR GLYCOLITIC POTENTIAL DETERMINATION – A RELIABLE METHOD FOR MEAT QUALITY PREDICTION
Senka Majić
Rosemary Vuković
Anamarija Šter
Elizabeta Has-Schön
Sažetak
Muscle to meat conversion is a complex biochemical process, depending on various parameters. The understanding of biochemical changes occurring ante-mortem and post-mortem in muscle tissue is necessary for production of high quality meat, attractive to potential customers. The term glycolytic potential defines the potential of individual muscle to form lactate. A. large amount of lactate generated in the short time causes a rapid fall of meat pH, and formation of poor quality meat. Lactate and glycogen (potential source of additional lactate) in muscle tissue can be precisely determined by enzymatic methods. In this article a concise description of enzymatic assay for glycolitic potential determination is presented.
Ključne riječi
glycolytic potential; meat quality; glucose; lactate
Hrčak ID:
68056
URI
Datum izdavanja:
8.4.2011.
Posjeta: 1.513 *