Residual glutamic‐oxaloacetic transaminase (GOT) activity in thermally processed poultry and poultry products as an indicator of end‐point temperatures

Abstract

AbstractGlutamic‐oxaloacetic transaminase (GOT) activities in chicken and turkey thigh and breast meat samples, thermally processed at 60–84°C in a model heat‐treating system, were evaluated for use as indicators of end‐point cooking temperatures (EPT). Wings, breasts, thighs and legs from commercially cooked, whole, roasted chickens and commercially processed products containing chicken and turkey meat were analyzed also to determine if residual GOT activities would indicate compliance with recent FDA/FSIS EPT recommendations. Activities of samples processed in the model system decreased logarithmically with increasing temperatures. GOT activities were higher (P < 0·05) in thigh meat than breast meat in both chicken and turkey samples; activities were higher in turkey than chicken. GOT values for chicken thigh and breast meat at 74°C, the FDA/FSIS recommended EPT for use by food handlers and retailers, were 735 and 164 Sigma‐Frankel units ml−1 (SFU ml−1), respectively. Values for turkey thigh and breast meat at this temperature were 1080 and 450 SFU ml−1, respectively. The range of activities was 7–13 SFU ml−1 in commercially prepared chicken products and 27–161 SFU ml−1 in turkey products. Analysis of these products showed adequate cooking and compliance with FDA/FSIS recommended EPT for retail sale. These data indicate that residual GOT activity in processed poultry has potential for use as an indicator of EPT.