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ENZYMIC LIPID PEROXIDATION IN BEEF MUSCLE MICROSOMES AS AFFECTED BY ELECTRICAL STIMULATION AND POSTMORTEM MUSCLE EXCISION TIME
Author(s) -
RHEE KI SOON,
DUTSON THAYNE R.,
SAVELL JEFF W.
Publication year - 1985
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1985.tb00336.x
Subject(s) - microsome , stimulation , lipid peroxidation , chemistry , longissimus dorsi , fatty acid , biochemistry , food science , endocrinology , medicine , enzyme , biology
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 (0–2°C). Microsomal lipid peroxidizing activity (the amount of malonalde‐hyde 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.