Proteins as Potential Endpoint Temperature Indicators for Ground Beef Patties |
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| Authors: | SF WANG MM ABOUZIED DM SMITH |
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| Affiliation: | Authors Smith and Wang are with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, Ml 48824-1224. Author Abouzied is currently associated with Neogen Corporation, Lansing, MI. |
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| Abstract: | Ground beef patties were cooked to 63, 66, 68 and 71°C and 25g meat from the center of each patty was extracted. Changes in protein composition of extracts were monitored by sodium dodecyl sulfate-polya-crylamide gel electrophoresis, Western blotting and enzyme activity. Acid phosphatase, bovine serum albumin, glyceraldehyde-3-phosphate dehydrogenase, lactate dehydrogenase, phosphoglycerate mutase, and tri-ose phosphate isomerase concentration or activity decreased (P < 0.05) as endpoint temperatures increased. None of the enzymes was completely inactivated or insolubilized at 71°C. These proteins might be useful in assays to verify processing temperatures of ground beef patties. |
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| Keywords: | cooking temperature ground beef patties enzymes lactate dehydrogenase acid phosphatase |
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