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End-point Temperature (EPT) Affects N-Acetyl-β-D-Glucosaminidase Activity in Beef, Pork and Turkey (1993)

TOWNSEND, W. E. ; SEARCY, G. K. ; DAVIS, C. E. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 58 (1993), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: End-point tempcraturc (EPT) affected N-acetyl-β-D-glucosaminidase (NAGasc) activity in nonfrozcn and previously frozen cores and ground sampics of beef, pork, turkey breast and ground turkey leg muscle tissue. There was little loss of NAGase activity when heating the products to 40°C; however, as EPT increased from 40–70°C, them was (Pc0.05) loss of activity. At 70°C 90% of activity was lost in beef, 98% in pork, and 93 to 98% in turkey. Inactivation temperature values, IT50, (50% inactivation) were: beef, 59.8°C; pork, 53.4°C; turkey breast, 55.6°C; and turkey leg, 56.6°C.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09340.x

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