Factors Affecting the Water Retention of Beef. V. Variation of the Zinc‐Containing Enzymes

Abstract

SUMMARY A comparative study of the lactic dehydrogenase, glutamic dehydrogenase, carbonic anhydrase, zinc, water‐soluble nitrogen, moisture, and protein content of six different muscles from three bovine animals was conducted in an investigation of factors contributing to differences in the ultimate pH values of the muscles. The results indicate that variation was considerable in content of zinc, lactic dehydrogenase, glutamic. dehydrogenase, and carbonic anhydrase. A highly significant direct correlation was found between pH and zinc content, and a highly significant inverse correlation between lactic dehydrogenase and pH. Lactic dehydrogenase significantly correlated with soluble nitrogen content. No relation was found between glutamic dehydrogenase, carbonic anhydrase, and pH.