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MASO-INTERNATIONAL

thawed

The use of aconitase for the detection of frozen/thawed poultry meat

Authors: Tereza Škorpilová, Anna Šimoniová, Bo-Anne Rohlík and Petr Pipek
Keywords: aconitase, chicken meat, fresh, thawed

Ice crystals formed during the freezing process damage mitochondria in muscle tissues from which enzymes such as aconitase are released, and their activity may therefore serve as an indicator of previous meat freezing. Aconitase activity was investigated spectrophotometrically in the exudate released from meat samples during refrigerator and freezer storage. This method proved to be … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
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