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Glutamic-Oxaloacetic Transaminase Activity in Commercially Processed Chicken: An Indicator of Product End-Point

Samuel D Senter1, Gayle K Searcy1, Louis L Young1

  • 1U.S. Department of Agriculture, Agriculture Research Service, Richard B. Russell Agriculture Research Center, Poultry Processing & Meat Quality Research Unit, P. O. Box 5677, Athens, Georgia 30604-5677, USA.

Journal of Food Protection
|June 15, 2019
PubMed

Keywords:
ChickenGOTend-point temperatureglutamic oxaloacetic transaminase

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