AI Article Synopsis
- - An enzyme-linked immunosorbent assay (ELISA) was created to measure lactate dehydrogenase (LDH) levels in ground beef, helping to establish the ideal cooking temperature known as endpoint heating temperature (EPT).
- - Ground beef samples were heated at various temperatures (62 to 74°C) and showed a significant reduction in LDH levels as the temperature increased, particularly at temperatures between 66 and 74°C.
- - The developed ELISA, using specific antibodies, indicated that LDH content dropped below 4 μg/g when beef reached a minimum EPT of 69°C, and it was also utilized to analyze commercially cooked beef patties.
Article Abstract
An enzyme-linked immunosorbent assay (ELISA) for the protein marker lactate dehydrogenase (LDH) was developed to determine endpoint heating temperature (EPT) of ground beef. Ground beef was placed in 10 by 75 mm tubes and heated to temperatures between 62 and 74°C at 2°C intervals. Electrophoresis and immunoblotting of meat extracts indicated a decrease in the intensity of the LDH band as temperature was increased. Polyclonal antibodies (PAb) against bovine muscle LDH were produced and a sandwich ELISA devised using biotinylated PAb as the detecting antibody. The LDH content decreased ( < 0.05) in ground beef heated between 66 and 74°C and was less than 4 μg/g of meat at the recommended minimum endpoint of 69°C. The ELISA was used to estimate the EPT of commercially cooked beef patties.
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| http://dx.doi.org/10.4315/0362-028X-59.1.51 | DOI Listing |
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