Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5

• Published in: Journal of food science Vol. 68; no. 6; pp. 2076 - 2079
• Main Authors: Miller, D.R, Keeton, J.T, Acuff, G.R, Prochaska, J.F
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.08.2003; Wiley Subscription Services, Inc
• Subjects: Beef; Cooking; cooking endpoint temperature; Escherichia coli; Food safety; Food science; ground beef; Immunoassay; immunoassays; isozymes; lactate dehydrogenase; Temperature; thermal death

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...