activity of catalase in microbial growth-controlled and uncontrolled ground
beef muscle (semimembranosus, SM) did not change (P > 0.05) during 6-day s
torage at 4 degrees C. Likewise, catalase activity in ground, beef SM and l
ongissimus dorsi (LD), pork LD, and chicken breast (B) and thigh (T) muscle
s was not affected (P > 0.05) by 2-month storage at -20 degrees C, with or
without mid-month thawing/refreezing. When sodium azide (a catalase inhibit
or) was added to ground beef SM, lipid oxidation (as measured by peroxide v
alues) during 4-day refrigeration was higher (P<0.05) in treated samples -
43 and 55% higher at day 2 and day 4, respectively - than in the controls.
It was concluded that catalase would be stable during meat storage/distribu
tion and contribute significantly to the antioxidative process in raw meat
products. (C) 2000 Elsevier Science Ltd. All rights reserved.