Biochemical Identification Of Meat And Meat Products Quality
Keywords
Creatine Kinase, Meat And Meat Products, Plant Protein, Biochemical Identification, Creatinine, Muscle Protein, Biochemical Indicators, Enzyme Activity, Meat Product Quality, Fresh Meat Quality
Abstract
This article mainly discusses the issue of creatine kinase as a biochemical indicator of meat quality. And the total creatinine content is used as a detection method for plant protein mixed in meat products. The activity of creatine kinase in fresh pork was measured. The enzyme activity was linearly related to the creatine content in muscle (regression equation: y=-16.5+0.653xr=0.88). This enzyme activity can be used as a biochemical indicator of fresh meat quality. At the same time, the total creatinine content of meat products was also measured, and its content was also closely related to the net muscle protein content (regression equation: y=43.2+7.18xr=0.98). Total creatinine content can not only be used as another biochemical indicator of meat quality (both fresh meat and meat products), but also can detect plant proteins adulterated in meat.
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Original research done by Hou Mingdi, Zeng Shiyuan
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