Glutamic-Oxaloacetic Transaminase Activity in Commercially Processed Chicken: An Indicator of Product End-Point Temperature
Authors: Senter, Samuel D.; Searcy, Gayle K.; Young, Louis L.
Source: Journal of Food Protection®, Number 11, November 1996, pp. 1153-1247 , pp. 1230-1232(3)
Abstract:Residual glutamic-oxaloacetic transminase (GOT) activity in laboratory-prepared samples of white and dark chicken meat heat treated to end-point temperatures (EPTs) of 70 to 75°C were determined. Declines in activity with increasing EPTs occurred in both tissue types; activities were significantly higher (P < 0.05) in dark meat samples at all EPTs except 75°C. Regression coefficients of GOT activities on EPTs of the laboratory prepares sampled were rearranged to estimate EPTs for poultry products obtained from a commercial processing plant. Desired EPTs of the commercial products were 71 and 74°C for white and dark meat, respectively. Product EPTs estimated by measurement of residual GOT activities were 74 to 75°C. Measurement of residual GOT activity appears to be a rapid, accurate means to estimate EPTs in commercially produced poultry products of uniform size and thickness.
Document Type: Research Article
Affiliations: U.S. Department of Agriculture, Agriculture Research Service, Richard B. Russell Agriculture Research Center, Poultry Processing & Meat Quality Research Unit, P. O. Box 5677, Athens, Georgia 30604-5677, USA
Publication date: November 1, 1996
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