Lactate dehydrogenase activity as an endpoint heating indicator in cooked beef Academic Article

abstract

• Lactate dehydrogenase (LDH, E.C. 1.1.1.27) activity, specifically LDH5 isoenzyme, declined significantly when bovine Semimembranosus (SM) slurries were heated from 57to 66C. When SM whole muscle roasts were brine pumped and oven-cooked, total LDH and specific activities declined proportionately from 57to 63C resulting in almost no activity at 63 0.5C. LDH activities were consistently higher in younger cattle and tower in older cattle for SM, infraspinatus (IN) and Longissimus dorsi (LD) muscles and were lowest overall in the IN. LDH colorimetric and fluorescent assays were more accurate indicators for predicting beef roast heating temperature endpoints between 60and 63C than the USDA-FSIS method.

authors

• Smith, Stephen

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Stalder, J. W., Smith, G. L., Keeton, J. T., & Smith, S. B.

citation count

• 9

complete list of authors

• Stalder, JW||Smith, GL||Keeton, JT||Smith, SB

publication date

• January 1997

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Beef
• Heating Endpoint
• Heating Indicator
• Lactate Dehydrogenase

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1997.tb03992.x

start page

• 316

end page

• 320

volume

• 62

issue

• 2

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1997.tb03992.x