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Transaminases of Skeletal Muscle. 3. Influence of Freezing and Thawing on the Subcellular Distribution of Glutamic‐Oxaloacetic Transaminase in Bovine and Porcine Muscle
Author(s) -
HAMM REINER,
KÖRMENDY LÁSZLO
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb12803.x
Subject(s) - transaminase , skeletal muscle , chemistry , biochemistry , enzyme , biology , anatomy
SUMMARY: Freezing and thawing of bovine and porcine muscle cause a remarkable release of the mitochondrial isozyme of the glutamic‐oxaloacetic transaminase (GOT M ) from the mitochondrial structures resulting in an increase of GOT M activity in the muscle press juice. The lower the freezing temperature the stronger is this effect. Repeated freezing and thawing increases the release of GOT M . It is considered that the level of GOT M activity in the muscle press juice indicates the extent of mitochondrial damage. On the basis of these results a simple and rapid routine method was developed which allows a reliable differentiation between nonfrozen and frozen and thawed meat.