Concentration of lactic acid in carcasses and fresh meat - estimation withan enzymatic-biosensor measuring system

Concentration of lactic acid is an essential value characterizing the real state of fresh meat. Caused by anaerobic glycolysis from glycogen post mort em in muscles mainly the lactic acid concentration leads to conclusions con cerning the premortale metabolic situation, physical stress and deficiency in the quality to be expected. So far the estimation of L-lactic acid is very expensive and needs special equipment. Therefore, most probably, this typical indicator has scarcely be en used to estimate the real qualify of meat. Based on an enzymatic sensor using immobolized Lactatoxidase in strong connection with an amperometric m ethod a measuring system has been developed realizing an analytic estimatio n without special sample preparation, i.e. immediately at that location whe re the sample is taken. By means of this system the estimation of lactic ac id contrentations can be carried out very quickly at small costs.