Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5
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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.
author list (cited authors)
Miller, D. R., Keeton, J. T., Acuff, G. R., & Prochaska, J. F.