Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5
Ground beef Semimembranosus muscle was inoculated with Escherichia coli, and aliquots were left raw or cooked to 1 of 24 time/temperature combinations. Samples were analyzed by aerobic plate counts for surviving bacteria, total extractable protein, and immunoblot quantification of lactate dehydrogen...
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Published in | Journal of food science Vol. 68; no. 6; pp. 2076 - 2079 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Blackwell Publishing Ltd
01.08.2003
Wiley Subscription Services, Inc |
Subjects | |
Online Access | Get full text |
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Summary: | Ground beef Semimembranosus muscle was inoculated with Escherichia coli, and aliquots were left raw or cooked to 1 of 24 time/temperature combinations. Samples were analyzed by aerobic plate counts for surviving bacteria, total extractable protein, and immunoblot quantification of lactate dehydrogenase isozyme 5 (LDH5). Bacterial thermal death curves exhibited a consistent log decline with increasing temperature and cooking times at a given temperature, which were paralleled by decreases in LDH5 at 61 °C and above. Total protein exhibited a linear time/temperature decline. Immunologic analysis of LDH5 may be suitable for development into a rapid assay method for the verification in beef of cooking endpoint temperatures from 61 °C to 69 °C. |
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Bibliography: | http://dx.doi.org/10.1111/j.1365-2621.2003.tb07021.x ArticleID:JFDS2076 ark:/67375/WNG-MBTGHQ73-6 istex:5E8C06B570C1CFAE9B9758C47C8AF6EF436E9728 This material is based in part upon work supported by the Texas Advanced Technology Program under Grant nr 000517‐0069‐1997, USDA/CSREES/NRICGP Grant nr 2001‐35201‐10169, and by Mionix, Inc., Roseville, Calif., U.S.A. Expert technical assistance with bacterial cultures and plate counts was provided by Lisa Lucia. |
ISSN: | 0022-1147 1750-3841 |
DOI: | 10.1111/j.1365-2621.2003.tb07021.x |