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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