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Comparison of HPLC and GC Methods for Measuring Lactic Acid in Ground Beef
Author(s) -
NASSOS PATRICIA S.,
SCHADE JOHN E.,
KING A. DOUGLAS,
STAFFORD ALLAN E.
Publication year - 1984
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.1365-2621.1984.tb13185.x
Subject(s) - high performance liquid chromatography , lactic acid , chromatography , anaerobic exercise , chemistry , significant difference , gas chromatography , reproducibility , food science , biology , mathematics , bacteria , physiology , genetics , statistics
A rapid method for measurement of lactic acid in refrigerated ground beef was developed using high performance liquid chromatography (HPLC) with an Aminex HPX‐87H ion exclusion column. The method was compared with an existing gas chromatography procedure. Nine samples of ground beef, consisting of three grades based on fat content, were tested over six days of aerobic and two weeks of anaerobic storage. No significant difference was found in reproducibility between the two methods as measured by their variance. There also was no significant difference between the variances for grade of beef or for duration of aerobic or anaerobic storage. The following equation was developed to relate the two methods: GC =−138.43 + 1.1254 (HPLC).