Abstract
Summary
The succinic dehydrogenase activity of beef muscle determined after different methods of homogenization of the tissue was investigated. The amount of beef muscle needed for a representative sample was too large to be conveniently used with the Potter-Elvehjem homogenizer; however, the samples could be prepared for assay by homogenizing in a Waring blendor, provided that the homogenization time is held to a minimum. This was evidenced from studies which showed that homogenizing the minced beef tissues in a Waring blendor for 1 minute or homogenizing Latapie minces for 1/2 minute resulted in a greater succinic dehydrogenase activity than that obtained when the tissues were homogenized for longer periods. Other experiments with rat tissues showed that the enzyme activity of rat muscle homogenized in the Waring blendor for 1 minute, in a Potter-Elvehjem homogenizer, or ground with sand was essentially the same.
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