Lactate dehydrogenase activity in bovine muscle as a potential heating endpoint indicator
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Lactate dehydrogenase (LDH) activity was measured in heated extracts of cooked bovine muscle tissues to evaluate the potential for developing a rapid, accurate assay to verify cooking endpoint temperatures in beef. Adductor and semimembranosus muscles from six Angus steers were assigned to one of four treatments: fresh, frozen, frozen-thawed, or aged. Each treatment was applied to beef rounds that did or did not receive electrical stimulation. LDH activity rates were monitored in heated and unheated samples following 3 weeks of vacuum-packaged storage at 4 C. Treatments other than heating showed little effect on LDH activity. a major portion of activity was lost upon heating to 63 C, and only marginal activity was detectable at 66 C. Extractable protein decreased with increasing temperature. Decreases in LDH activity with increasing temperature may result from heat denaturation of the enzyme and/or from decreased amounts of extractable protein. 1991, American Chemical Society. All rights reserved.
Journal of Agricultural and Food Chemistry
author list (cited authors)
Collins, S. S., Keeton, J. T., & Smith, S. B.
complete list of authors
Collins, Sharen S||Keeton, Jimmy T||Smith, Stephen B