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J Food Sci 1994 May;59(3):494-7

Sensitive Catalase Test for End-point Temperature of Heated Chicken Meat

Ang CYW, Liu F, Townsend WE, Fung DYC

Abstract

Our improved method enables detection of catalase-related activities as a biochemical marker for estimating cooking end-point temperature (EPT). The broad range of inactivation temperature in chicken tissues was first determined to be > 68°C and =0.99 after 45 min when incubated at 23°C. This probability decreased to >=0.03 as EPT increased to 71°C. Higher incubation temperatures (37°C) increased the probability of positive results.


Category: Journal Article
DOI: 10.1111/j.1365-2621.1994.tb05545.x
Includes FDA Authors from Scientific Area(s): Toxicological Research
Entry Created: 2012-11-05
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