ENZYMIC LIPID-PEROXIDATION IN BEEF MUSCLE MICROSOMES AS AFFECTED BY ELECTRICAL-STIMULATION AND POSTMORTEM MUSCLE EXCISION TIME

Left sides of 10 beef carcasses were electrically stimulated at I h postmortem; right sides were not stimulated. Longissimus dorsi (LD) and trapezius (TP) muscles were removed from stimulated and nonstimulated sides after 1.5 and 24 h of chilling (02C). Microsomal lipid peroxidizing activity (the amount of malonaldehyde produced per mg of microsomal protein) was not affected by electrical stimulation, was higher for muscles removed after 24 h chilling than for those removed after 1.5 h chilling, and was higher for TP than for LD muscles. Differences observed in lipid peroxidizing activity could not be explained readily by microsomal fatty acid compositions. Copyright 1985, Wiley Blackwell. All rights reserved

ENZYMIC LIPID-PEROXIDATION IN BEEF MUSCLE MICROSOMES AS AFFECTED BY ELECTRICAL-STIMULATION AND POSTMORTEM MUSCLE EXCISION TIME Academic Article