LACTATE-DEHYDROGENASE ACTIVITY IN BOVINE MUSCLE AS A MEANS OF DETERMINING HEATING END-POINT Academic Article

abstract

• Influence of pH, salt, phosphate, cooking temperature, muscle variation, carcass sex and maturity on lactate dehydrogenase (LDH, E.C. 1.1.1.27) activity in bovine tissue slurries was investigated. LDH activity declined sharply as temperature neared 63C at pH 5.6 and 6.4, but no activity was detected at pH 4.8. As salt and phosphate concentrations increased, LDH activity decreased. LDH activity varied greatly from muscle to muscle. Carcasses did not differ in LDH activity by sex, but showed a decrease in activity as maturity increased. LDH has potential as a determinant of the minimum heating endpoint in precooked beef and a rapid analytical test could be developed. Copyright 1991, Wiley Blackwell. All rights reserved

authors

• Smith, Stephen

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• STALDER, J. W., SMITH, G. L., KEETON, J. T., & SMITH, S. B.

citation count

• 30

complete list of authors

• STALDER, JW||SMITH, GL||KEETON, JT||SMITH, SB

publication date

• January 1991

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1991.tb14600.x

start page

• 895

end page

• 898

volume

• 56

issue

• 4

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1991.tb14600.x