POLYAMINE VARIATION IN RAW GROUND PORK AND BEEF MEAT

Octavian BASTON, Octavian BARNA

Abstract

Samples of fresh ground beef and pork meat were studied for biogenic amine content. The initial amount of putrescine, cadaverine, spermidine and spermine was studied. The initial amount of cadaverine and putrescine were very low or not detected in both raw ground beef and pork meat. The initial amount of spermidine for ground pork meat was 5.56 ± 0.18 mg/kg dry weight and for ground beef meat  was 4.32 ± 0.53 mg/kg dry weight. The initial amount of spermine was much higher than spermidine. The spermine in fresh ground pork meat was 26.33 ± 0.72 mg/kg dry weight and in fresh ground beef was 32.08 ± 0.17 mg/kg dry weight. At aerobically refrigeration storage for ten days, the amount of putrescine and cadaverine increased. The spermidine and spermine amounts slightly varied
compared  with  putrescine  and  cadaverine  along  refrigeration storage  of  ground  meats.  Putrescine and  cadaverine  can  be  used  as  spoilage  indicators  for  ground  beef  and  pork  meat  stored  in  a refrigerated state for a longer time.

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