T. Bergann et al., Concentration of lactic acid in carcasses and fresh meat - estimation withan enzymatic-biosensor measuring system, FLEISCHWIRT, 79(11), 1999, pp. 84-87
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.