End-point Temperature (EPT) Affects N-Acetyl-β-D-Glucosaminidase Activity in Beef, Pork and Turkey

Authors

  • W. E. TOWNSEND,

    1. Authors Townsend, Searcy, and Davis are with the Poultry Processing & Meat Qualit; Research Unit, Richard B. Russell Agricultural Research Center, ARS, USDA, P. O. Box 5677, Athens, GA 30613. Author Wilson is with the Biometrics Unit, South Atlantic Area, ARS, USDA, Athens, GA 30613.
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  • G. K. SEARCY,

    1. Authors Townsend, Searcy, and Davis are with the Poultry Processing & Meat Qualit; Research Unit, Richard B. Russell Agricultural Research Center, ARS, USDA, P. O. Box 5677, Athens, GA 30613. Author Wilson is with the Biometrics Unit, South Atlantic Area, ARS, USDA, Athens, GA 30613.
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  • C. E. DAVIS,

    1. Authors Townsend, Searcy, and Davis are with the Poultry Processing & Meat Qualit; Research Unit, Richard B. Russell Agricultural Research Center, ARS, USDA, P. O. Box 5677, Athens, GA 30613. Author Wilson is with the Biometrics Unit, South Atlantic Area, ARS, USDA, Athens, GA 30613.
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  • R. L. WILSON JR.

    1. Authors Townsend, Searcy, and Davis are with the Poultry Processing & Meat Qualit; Research Unit, Richard B. Russell Agricultural Research Center, ARS, USDA, P. O. Box 5677, Athens, GA 30613. Author Wilson is with the Biometrics Unit, South Atlantic Area, ARS, USDA, Athens, GA 30613.
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  • Presented in part at the 52nd Annual Meeting Institute of Food Technologists, New Orleans, LA, June 20–24, 1992.

  • We greatly appreciate the secretarial support of Evelyn Hawkins, Fredda Murray and Margaret Vaughn.

  • Use of a company or product name by the U.S. Dept. of Agriculture does not imply approval or recommendation of the product to the exclusion of others which may also be witable.

ABSTRACT

End-point tempcraturc (EPT) affected N-acetyl-β-D-glucosaminidase (NAGasc) activity in nonfrozcn and previously frozen cores and ground sampics of beef, pork, turkey breast and ground turkey leg muscle tissue. There was little loss of NAGase activity when heating the products to 40°C; however, as EPT increased from 40–70°C, them was (Pc0.05) loss of activity. At 70°C 90% of activity was lost in beef, 98% in pork, and 93 to 98% in turkey. Inactivation temperature values, IT50, (50% inactivation) were: beef, 59.8°C; pork, 53.4°C; turkey breast, 55.6°C; and turkey leg, 56.6°C.

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