Lactate Dehydrogenase Activity in Bovine Muscle as a Means of Determining Heating Endpoint Academic Article uri icon

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 63°C 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

author list (cited authors)

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

citation count

  • 26

publication date

  • July 1991

publisher