Rapid Fluorometric Analysis of Acid Phosphatase Activity in Cooked Poultry Meat.

A new quantitative f1uorometric assay was used to determine poultry-muscle acid phosphatase (ACP) activity at five end-point temperatures (EPTs). Nonfrozen or frozen ground broiler and turkey breast and turkey dark meat (16 9) were packed in glass tubes (25 ×150mm) and heated to 62.8, 65.

Evaluation of Creatine Phosphokinase Activity as a Means of Determining Cooking End-Point Temperature.

The influence of cooking end-point temperatures (EPTs) of 62.8, 66.7, 67.

Effect of Heating on Water Soluble Biuret-Positive Compounds of Canned Cured Pork Picnic Shoulder.

Protein solubility loss as a result of heat denaturation/coaguiation was followed by a ratio of extractable biuret positive compounds (EBPR). Extracts of water-soluble proteins were evaluated by isoelectric focusing (IEF) on polyacrylamide gels. Four heat treatments (60°C, 62.

Time Temperature Heating Effect on Biuret-Positive Water-Extractable Porcine and Bovine Muscle Proteins.

Ground pork longissimus or beef semimembranosus muscle was heated in stoppered glass tubes in a controlled temperature bath at 60, 65, 67.5, 70, or 75°C and held for 0, 7.5, 15 or 30 min after the sample reached the desired internal temperature, removed, and cooled (0-2°C) immediately.

Effect of Heat on Biuret-Positive Water-Extractable Porcine Muscle Proteins.

Ground pork longissimus was heated in glass tubes in a controlled temperature bath at 2 (control), 20, 40, 45, 50, 55, 60, 62.5, 65, 67.5, 70, 75, or 80°C for 15 min after the sample reached the desired temperature, removed and chilled (2°C) immediately.