Proteins as Potential Endpoint Temperature Indicators for Ground Beef Patties

Abstract

Ground beef patties were cooked to 63, 66, 68 and 71ЊC and 25g meat from the center of each patty was extracted. Changes in protein composition of extracts were monitored by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Western blotting and enzyme activity. Acid phosphatase, bovine serum albumin, glyceraldehyde-3-phosphate dehydrogenase, lactate dehydrogenase, phosphoglycerate mutase, and triose phosphate isomerase concentration or activity decreased (P Ͻ 0.05) as endpoint temperatures increased. None of the enzymes was completely inactivated or insolubilized at 71ЊC. These proteins might be useful in assays to verify processing temperatures of ground beef patties.

Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy

“…In the present experimental setup we present a rapid method of heating compared to methods in which heat is distributed through the whole sample. Even when only 2 variables are included, something which imply conservative results, the model's prediction error is low up to 75 C. Non-spectroscopic methods have shown correlation between protein denaturation and EPT (Parsons & Patterson, 1986;Uddin, Ishizaki, & Tanaka, 2000;Wang, Abouzied, & Smith, 1996). However, these are labour-intensive analytical methods unable to meet the practical requirements of industrial processing.…”

Coagulation test for determining end-point temperature of heated blue marlin meat

“… 14,15 Wang et al recently suggested that proteins such as bovine serum albumin, glyceraldehyde‐3‐phosphate dehydrogenase (GAPDH), phosphoglycerate mutase, and TPI might be useful to verify the processing temperature of ground beef patties. 16 Although a large number of studies have been conducted to determine EPT of processed beef, chicken, pork and other meat products, similar studies on processed marine products are almost negligible. Since marine products have an ever‐growing role as a human food source, it becomes even more important to achieve adequate heat treatment which prevents hazardous food‐borne diseases 2 and protects loss of food quality.…”

Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics

“…EPT of cooked meat and meat products has been determined using different methods including determination of enzyme activity, coagulation test and Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) (Uddin, Ishizaki, Ishida, & Tanaka, 2002;Wang, Abouzied, & Smith, 1996). However, common to these techniques are that they are time consuming, destructive and labour intensive.…”