Verification of cooking endpoint temperatures in beef by immunoassay of lactate dehydrogenase isozyme 5 Academic Article

abstract

• 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 61C 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 61C to 69C.

authors

• Acuff, Gary

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Miller, D. R., Keeton, J. T., Acuff, G. R., & Prochaska, J. F.

citation count

• 4

complete list of authors

• Miller, DR||Keeton, JT||Acuff, GR||Prochaska, JF

publication date

• August 2003

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Cooking Endpoint Temperature
• Food Safety
• Immunoassay
• Lactate Dehydrogenase
• Thermal Death

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.2003.tb07021.x

start page

• 2076

end page

• 2079

volume

• 68

issue

• 6

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.2003.tb07021.x