Enzyme Profile of Raw and Heat-Processed Beef, Pork and Turkey Using the "Apizym" System |
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| Authors: | W E TOWNSEND L C BLANKENSHIP |
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| Affiliation: | Authors Townsend and Blankenship are with the USDA-ARS, Poultry Meat Quality &Safety Research Unit, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, GA 30613. |
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| Abstract: | A semi-quantitative micromethod enzyme system (APIZYM) designed for the detection of 19 individual enzymes was used to determine the presence and level of activity of these enzymes in raw and heat processed (60 and 71.1°C) beef, pork and turkey muscle tissue. Filtrates were obtained from 0.9% saline extracts of the raw and heat processed samples. Heat processing the product to 60°C greatly decreased the number of enzymes that could be detected. Samples heated to 71.1°C exhibited little enzymatic action, except for minimal activity of leucine aminopeptidase. Thus, indicating the possibility of using the APIZYM system as a new and/or improved method for determining the end-point temperature to which meat and poultry products have been heat processed. |
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