Abstract：
Residual glutamic-oxaloacetic transminase (GOT) activity in laboratory-prepared samples of white and dark chicken meat heat treated to end-point temperatures (EPTs) of 70 to 75°C were determined. Declines in activity with increasing EPTs occurred in both tissue types; activities were significantly higher (P < 0.05) in dark meat samples at all EPTs except 75°C. Regression coefficients of GOT activities on EPTs of the laboratory prepares sampled were rearranged to estimate EPTs for poultry products obtained from a commercial processing plant. Desired EPTs of the commercial products were 71 and 74°C for white and dark meat, respectively. Product EPTs estimated by measurement of residual GOT activities were 74 to 75°C. Measurement of residual GOT activity appears to be a rapid, accurate means to estimate EPTs in commercially produced poultry products of uniform size and thickness.
摘要：
测定了经过热处理至70至75°C的终点温度（EPT）的实验室制备的白色和深色鸡肉样品中的残留谷氨酸-草酰乙酸转氨酶（GOT）活性。在两种组织类型中，活性随EPT的增加而下降；除75°C外，在所有EPT下，深色肉样品的活性均显着较高（P<0.05）。重新排列了GOT活性对实验室样品的EPT的回归系数，以估算从商业加工厂获得的家禽产品的EPT。对于白肉和深色肉，商业产品的期望EPT为71和74°C，分别。通过测量残余GOT活性估计的产物EPT为74至75°C。残留GOT活性的测量似乎是一个快速的，准确的方法来估计均匀大小和厚度的商业生产的家禽产品中的EPT。
