Lactate Dehydrogenase Activity in Bovine Muscle as a Means of Determining Heating Endpoint

Stalder, J.W.; Smith, Gerald L.; Keeton, J.T.; Smith, Stephen B.

doi:10.1111/j.1365-2621.1991.tb14600.x

Cited by 28 publications

(22 citation statements)

References 9 publications

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“…Since then, a variety of methods primarily focussing on meat have been presented. Differential scanning calorimetry (DSC) has shown promise (Ellekjaer, 1992) and different enzymes have been reported as possible EPT indicators by monitoring their activities, such as phosphatase (Kormendy, Zsarnoczay, & Mihalyi, 1992), N-acetyl-b-D-glucosaminidase (Townsend, Searcy, Davis, & Wilson, 1993), lactat dehydrogenase (LDH) (Stalder, Smith, Keeton, & Smith, 1991 and glutamic-oxaloacetic transaminase (Townsend & Davis, 1992). Some of these methods have also recently been evaluated for verifying cooking temperatures of fish fillets (Tokarskyy, Marshall, Schilling, & Willeford, 2009).…”

Section: Introductionmentioning

confidence: 98%

Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy

Stormo¹,

Sivertsen²,

Heia³

et al. 2012

Food Control

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Section: Introductionmentioning

confidence: 98%

Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy

Stormo¹,

Sivertsen²,

Heia³

et al. 2012

Food Control

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“…LDH can regenerate NADH, which is further utilized to reduce MetMb (Kim and others ). LDH in whole meats retained partial activity at cooking temperatures (Stalder and others ). In this study, we used purified LDH to determine the effects of temperature and pH on its activity.…”

Section: Discussionmentioning

confidence: 97%

“…In this study, we used purified LDH to determine the effects of temperature and pH on its activity. Stalder and others () reported the presence of LDH activity in bovine semimembranosus slurries heated up to 66 °C. In agreement, this study suggests that a lactate NADH‐dependent reducing system may be functional at cooking temperatures and can be involved in MRA of cooked patties.…”

Section: Discussionmentioning

confidence: 99%

Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH‐Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef

Djimsa

Abraham

Mafi

et al. 2017

Journal of Food Science

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Premature browning is a condition wherein ground beef exhibits a well-done appearance before reaching the USDA recommended internal cooked meat temperature of 71.1 °C; however, the mechanism is unclear. The objectives of this study were: (1) to determine the effects of packaging and temperature on metmyoglobin reducing activity (MRA) of cooked ground beef patties and (2) to assess the effects of temperature and pH on thermal stability of NADH-dependent reductase, lactate dehydrogenase (LDH), and oxymyoglobin (OxyMb) in-vitro. Beef patties (lean: fat = 85:15) were packaged in high-oxygen modified atmosphere (HiOX-MAP) or vacuum (VP) and cooked to either 65 or 71 °C. Internal meat color and MRA of both raw and cooked patties were determined. Purified NADH-dependent reductase and LDH were used to determine the effects of pH and temperature on enzyme activity. MRA of cooked patties was temperature and packaging dependent (P < 0.05). Vacuum packaged patties cooked to 71 °C had greater (P < 0.05) MRA than HiOX-MAP counterparts. Thermal stability of OxyMb, NADH-dependent reductase, and LDH were different and pH-dependent. LDH was able to generate NADH at 84 °C; whereas NADH-dependent reductase was least stable to heat. The results suggest that patties have MRA at cooking temperatures, which can influence cooked meat color.

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“…As expected, several QTL were found for beef quality attributes with genome-wide significance. Lactate dehydrogenase activity varies greatly from muscle to muscle and has been known as a means of determining heating endpoint in beef (Stalder et al 2006). The location of the detected QTL coincided with the map position of the myostatin (MSTN, previously known as growth differentiation factor 8, GDF8) gene, and was in the same location as the previously identified QTN in this population for muscling and fatness (Esmailizadeh et al 2008;Alexander et al 2009;Morris et al 2009) and internal organ and fat composition (Morris et al 2010).…”

Section: Discussionmentioning

confidence: 99%

Genetic mapping of quantitative trait loci for meat quality and muscle metabolic traits in cattle

et al. 2011

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A whole-genome scan was carried out in New Zealand and Australia to detect quantitative trait loci (QTL) for live animal and carcass composition traits and meat quality attributes in cattle. Backcross calves (385 heifers and 398 steers) were generated, with Jersey and Limousin backgrounds. The New Zealand cattle were reared and finished on pasture, whilst Australian cattle were reared on grass and finished on grain for at least 180 days. This paper reports on meat quality traits (tenderness measured as shear force at 4-5 ages on two muscles as well as associated traits of meat colour, pH and cooking loss) and a number of metabolic traits. For meat quality traits, 18 significant QTL (P < 0.05), located in nine linkage groups, were detected on a genome-wise basis, in combined-sire (seven QTL) or within-sire analyses (11 QTL). For metabolic traits, 11 significant QTL (P < 0.05), located in eight linkage groups, were detected on a genome-wise basis, in combined-sire (five QTL) or within-sire analyses (six QTL). BTA2 and BTA3 had QTL for both metabolic traits and meat quality traits. Six significant QTL for meat quality and metabolic traits were found at the proximal end of chromosome 2. BTA2 and BTA29 were the most common chromosomes harbouring QTL for meat quality traits; QTL for improved tenderness were associated with Limousin-derived and Jersey-derived alleles on these two chromosomes, respectively.

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Lactate Dehydrogenase Activity in Bovine Muscle as a Means of Determining Heating Endpoint

Cited by 28 publications

References 9 publications

Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy

Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy

Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH‐Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef

Genetic mapping of quantitative trait loci for meat quality and muscle metabolic traits in cattle

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