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

摘要

ABSTRACTEnd‐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