DIFFERENTIATION OF MEAT FROM FOOD ANIMALS BY ENZYME ASSAY

In the present investigation, an attempt has been made to discriminate the meat samples from various species of food animals on the basis of different enzyme levels, viz. acid and alkaline phosphatase, lactate dehydrogenase, sorbitol dehydrogenase, alanine aminotransferase, aspartate aminotransferase, carboxylesterase and cholinesterase. It was found that for the differentiation of the meat between bovine and caprine, lactate dehydrogenase and esterases are the best index. Among the bovine group, to differentiate cattle and buffalo meat, the level of acid phosphatase and sorbitol dehydrogenase may be considered as criteria. It was difficult to identify between sheep and goat meats on the basis of these enzymes. Sorbitol dehydrogenase may be used to assess the purity of chicken and swine meat.