%0 Journal Article
%T Glutamic-Oxaloacetic Transaminase Activity in Commercially Processed Chicken: An Indicator of Product End-Point Temperature †.
%A Senter SD
%A Searcy GK
%A Young LL
%J J Food Prot
%V 59
%N 11
%D Nov 1996
%M 31195436
%F 2.745
%R 10.4315/0362-028X-59.11.1230
%X 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.