Lactate Dehydrogenase, Serum Protein, and Immunoglobulin G Content of Uncured Turkey Thigh Rolls As Influenced by Endpoint Cooking Temperature

Wang, Cheng Hsin; Pestka, James J.; Booren, A. M.; Smith, Denise M.

doi:10.1021/jf00044a049

Cited by 8 publications

(2 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…1975). Using native PAGE and LDH specific stain, we confirmed that the M, form predominates in turkey breast muscle, whereas all five forms are found in about equal quantities in turkey thigh muscle (Wang et al 1994). The M containing forms of LDH were more heat sensitive than those containing the H form.…”

Section: Ldh Isofoms and Heat Stabilitymentioning

confidence: 58%

IMMUNOASSAYS FOR DETERMINATION OF ENDPOINT PROCESSING TEMPERATURES IN POULTRY AND BEEF PRODUCTS¹

Smith

Desrocher

1996

Journal of Muscle Foods

View full text Add to dashboard Cite

The United States Department of Agriculture (USDA) requires that meat and poultry products be processed to specific minimum endpoint temperatures (EPT) to ensure destruction of pathogens. Several enzyme‐linked immunosorbent assays (ELISA), using antibodies that recognize different indicator proteins, were developed to verify minimum EPT in several products. These assays are highly specific and can be used by minimally trained personnel to rapidly verify EPT without the need for separation steps or sophisticated scientific equipment necessary with other EPT assays. A sandwich ELISA, using lactate dehydrogenase (LDH) as the marker protein, was used to verify EPT of turkey breast rolls and turkey ham. Two other indirect competitive ELISAs, detecting turkey serum albumin and Immunoglobulin G, were compared for their ability to verify minimum EPT in turkey ham. Self‐contained ELISA field kits can be devised to verify compliance to USDA minimum temperatures in about 30 min or less.

show abstract

Section: Ldh Isofoms and Heat Stabilitymentioning

confidence: 58%

IMMUNOASSAYS FOR DETERMINATION OF ENDPOINT PROCESSING TEMPERATURES IN POULTRY AND BEEF PRODUCTS¹

Smith

Desrocher

1996

Journal of Muscle Foods

View full text Add to dashboard Cite

show abstract

“…The LDH content of turkey thigh was lower than that of turkey breast due to the differential binding ability of MAb D5E to LDH isozymes (Wang et al, 1994). Since the amounts of LDH in turkey breast and turkey thigh are different, the type of turkey muscle must be known for accurate quantification.…”

Section: Detection Of Turkey Muscle In Meatmentioning

confidence: 99%

Lactate Dehydrogenase Monoclonal Antibody Immunoassay for Detection of Turkey Meat in Beef and Pork

Wang

Smith

1995

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Relative epitope binding positions on turkey muscle LDH of four monoclonal antibodies (MAbs) was determined by comparing the absorbance by sandwich ELISA from different combinations of capture and biotinlabeled detector MAbs. Epitopes for MAbs E6B and B3C were close to each other. Binding of MAb B3C and G4D did not inhibit binding of D5E to LDH, thus a sandwich ELISA using D5E as capture MA\, and biotin-labeled B3C as detector MAb was developed. The LDH MAb sandwich ELISA detected 1% adulteration of turkey breast or thigh muscle in raw beef and pork.

show abstract

Monoclonal Antibodies against Heat-Treated Muscle Proteins for Species Identification and End-Point Temperature Determination of Cooked Meats

Hsieh

Chen

Djurdjevic

1999

Quality Attributes of Muscle Foods

View full text Add to dashboard Cite

Lactate Dehydrogenase, Serum Protein, and Immunoglobulin G Content of Uncured Turkey Thigh Rolls As Influenced by Endpoint Cooking Temperature

Cited by 8 publications

References 10 publications

IMMUNOASSAYS FOR DETERMINATION OF ENDPOINT PROCESSING TEMPERATURES IN POULTRY AND BEEF PRODUCTS¹

IMMUNOASSAYS FOR DETERMINATION OF ENDPOINT PROCESSING TEMPERATURES IN POULTRY AND BEEF PRODUCTS¹

Lactate Dehydrogenase Monoclonal Antibody Immunoassay for Detection of Turkey Meat in Beef and Pork

Monoclonal Antibodies against Heat-Treated Muscle Proteins for Species Identification and End-Point Temperature Determination of Cooked Meats

Contact Info

Product

Resources

About

Lactate Dehydrogenase, Serum Protein, and Immunoglobulin G Content of Uncured Turkey Thigh Rolls As Influenced by Endpoint Cooking Temperature

Cited by 8 publications

References 10 publications

IMMUNOASSAYS FOR DETERMINATION OF ENDPOINT PROCESSING TEMPERATURES IN POULTRY AND BEEF PRODUCTS1

IMMUNOASSAYS FOR DETERMINATION OF ENDPOINT PROCESSING TEMPERATURES IN POULTRY AND BEEF PRODUCTS1

Lactate Dehydrogenase Monoclonal Antibody Immunoassay for Detection of Turkey Meat in Beef and Pork

Monoclonal Antibodies against Heat-Treated Muscle Proteins for Species Identification and End-Point Temperature Determination of Cooked Meats

Contact Info

Product

Resources

About

IMMUNOASSAYS FOR DETERMINATION OF ENDPOINT PROCESSING TEMPERATURES IN POULTRY AND BEEF PRODUCTS¹

IMMUNOASSAYS FOR DETERMINATION OF ENDPOINT PROCESSING TEMPERATURES IN POULTRY AND BEEF PRODUCTS¹