Kapitel/Beitrag aus dem Buch: Beyerer J. & Längle T. 2021. OCM 2021 – 5th International Conference on Optical Characterization of Materials, March 17th – 18th, 2021, Karlsruhe, Germany : Conference Proceedings.
Adenosine triphosphate (ATP) and inosine monophosphate
(IMP) dominate in fresh meat at the stage of autolysis,
whereas ATP exists only during very first hours after slaughter.
Hence, ATP is a highly suitable marker of absolute freshness of
rapidly frozen meat/fish. Fast Protein Metabolites Liquid Chromatography
(FPMLC) method was used to evaluate freshness of
minced pork during storage and compared to results of standard
methods -Volatile Fat Acids (VFA) and total count of bacteria.
Good agreement between new FPMLC method and standard
methods was achieved.
Kasvand, N et al. 2021. A new approach for evaluation of meatfreshness. In: Beyerer J. & Längle T (eds.), OCM 2021 – 5th International Conference on Optical Characterization of Materials, March 17th – 18th, 2021, Karlsruhe, Germany : Conference Proceedings. Karlsruhe: KIT Scientific Publishing. DOI: https://doi.org/10.58895/ksp/1000128686-3
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Veröffentlicht am 17. März 2021