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Glutamic-Oxaloacetic Transaminase Activity: A Potential End-Point-Temperature Indicator for Imported Cooked Beef †.
G K Searcy1, S D Senter1, R L Wilson1
1Richard B. Russell Agricultural Research Center, Poultry Processing & Meat Quality Research Unit, P.O. Box 5677 Athens, GA 30613, USA.
Journal of Food Protection
|May 30, 2019
Summary
Glutamic-oxaloacetic transaminase (GOT) activity in cooked beef decreases with higher cooking temperatures. Residual GOT activity can indicate the end-point temperature of imported cooked beef products.
Area of Science:
- Food Science
- Biochemistry
- Meat Science
Background:
- Thermal processing of beef requires accurate endpoint temperature (EPT) determination for safety and quality.
- Glutamic-oxaloacetic transaminase (GOT) is an enzyme present in beef that may be affected by heat treatment.
Purpose of the Study:
- To evaluate the potential of using GOT activity as an indicator for cooking EPTs in thermally processed beef.
- To establish the relationship between GOT activity and specific EPTs.
Main Methods:
- Beef samples were subjected to thermal processing at various EPTs ranging from 71.1 to 82.2°C.
- GOT activity was measured using a diagnostic test kit (Sigma Chemical Co. no. 505P).
- GOT activity was quantified in Sigma-Frankel units/ml (SFUs/ml).
Main Results:
- GOT activity decreased curvilinearly as EPT increased, showing a 99.8% reduction from 71.1°C to 82.2°C.
- Specific GOT values were recorded: 3,450 SFUs/ml at 71.1°C, 120 SFUs/ml at 75.6°C, and 6 SFUs/ml at 82.2°C.
- GOT levels between 78.9°C and 80.0°C (31, 17, and 14 SFUs/ml) showed significant differences (P < 0.05), indicating potential for EPT assessment.
Conclusions:
- Residual GOT activity serves as a reliable indicator for determining the cooking end-point temperature in thermally processed beef.
- This method is particularly useful for evaluating imported cooked beef logs, especially within the critical temperature range of 78.9-80.0°C.
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