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Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...

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Differentiation between fresh beef and thawed frozen beef.

M T Chen1, W D Yang, S L Guo

  • 1Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.

Meat Science
|November 8, 2011
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Summary
This summary is machine-generated.

A new HADH color test detects if beef has been previously frozen and thawed. This method helps prevent retailers from selling thawed, imported beef as fresh domestic beef.

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Area of Science:

  • Food Science
  • Biochemistry
  • Analytical Chemistry

Background:

  • Meat fraud, such as selling thawed imported beef as fresh domestic beef, poses a significant challenge.
  • Distinguishing between fresh and previously frozen/thawed meat is crucial for consumer protection and regulatory compliance.
  • The enzyme β-hydroxyacyl CoA-dehydrogenase (HADH) is released from mitochondria upon freezing and thawing.

Purpose of the Study:

  • To recommend a reliable method for differentiating fresh from frozen/thawed beef.
  • To adapt and improve the Gottesmann and Hamm HADH color test for enhanced stability and accuracy.

Main Methods:

  • The study focuses on the Gottesmann and Hamm method, which relies on HADH enzyme activity.
  • HADH activity in muscle press-juice is measured as an indicator of freezing and thawing.
  • The method was modified by substituting the electron-transmitter meldolablue with resazurin for improved color stability.

Main Results:

  • The modified HADH color test demonstrated effectiveness in identifying frozen and thawed meat samples.
  • Replacing meldolablue with resazurin significantly enhanced the color stability of the reaction with fresh meat extracts.
  • The elevated HADH activity in muscle press-juice reliably indicates that the meat tissue has undergone freezing and thawing.

Conclusions:

  • The modified HADH color test provides a stable and effective means to detect previously frozen/thawed beef.
  • This method can aid regulatory bodies and retailers in preventing fraudulent practices in the meat industry.
  • The improved color stability ensures more reliable results for identifying meat tampering.