End-point temperature (EPT) affects N-acetyl-beta-D-glucosaminidase activity in beef, pork, and turkey
1993
Townsend, W.E. | Searcy, G.K. | Davis, C.E. | Wilson, R.L. Jr
End-point temperature (EPT) affected N-acetyl-beta-D-glucosaminidase (NAGase) activity in nonfrozen and previously frozen cores and ground samples of beef, pork, turkey breast and ground turkey leg muscle tissue. There was little loss of NAGase activity when heating the products to 40 degrees C; however, as EPT increased from 40-70 degrees C, there was (P < 0.05) loss of activity. At 70 degrees 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 degrees C; pork, 53.4 degrees C; turkey breast, 55.6 degrees C; and turkey leg, 56.6 degrees C.
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