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Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5
Author(s) -
Miller D.R.,
Keeton J.T.,
Acuff G.R.,
Prochaska J.F.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07021.x
Subject(s) - lactate dehydrogenase , escherichia coli , isozyme , food science , chemistry , immunoassay , inoculation , biology , enzyme , biochemistry , antibody , immunology , gene
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.