Naslov
Influence of thermic treatment on the actzivity of mitochondrial enzymes in minced poultry meat products
(Influence of thermic treatment on the activity of mitochondrial enzymes in minced poultry meat products)

Autori
Hraste, Ante ; Jelić, Ante ; Botka-Petrak, Karmen ; Kozarić, Zvonimir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
The Poultry Industry Towards the 21st Century / - , 1998

Skup
10th EUROPEAN POULTRY CONFERENCE

Mjesto i datum
Jeruzalem, Izrael, 21.06.1998. - 26.06.1998

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
poultry meat; mitochondrial enzymes

Sažetak
Research procedures were applied in order to control 10 samples of boneless poultry meat taken, respectively, from dorsa! pans and necks as well as from m. longissimus dorsi and m. longus colli. Boneless meat is used to form poultry nuggets and burgers. During the whole experimental production thermic treatment was permanently controlled also by reading the temperature within final products. Thermically treated products were submitted to histoenzymalic analyses for presence of the activity of lactate and succinate dehydrogenases.The first one is a mitochondrial enzyme taking part in the aerobic breakdown of lactric acid, and the second one participates in the Krebs cycle of citric acid. The types of muscular fibres as well as the effects of thermic treatment on the enzymatic activity were determined by means of the mentioned enzymes within m. longissimus dorsi and m. longus colli and in boneless meat. Histoenzymatic analyses showed that a complete inactivalion of the mitochondrial system occurred, which indicates that the temperature within the product was high enought to stop or essentially slow down the biologic processes.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA