Abstract
ABSTRACT:Bovine muscle type had a large influence on the initial activity and heat stability of triose phosphate isomerase (TPI). TPI activity in the round muscles was more heat labile than in the chuck muscles. Residual TPI activity in bovine semimembranosus muscle was determined after cooking using adequate and corresponding inadequate U.S. Department of Agriculture processing schedules. In both water bath and pilot oven studies, TPI activity was similar in adequately processed beef (about 2 U/g) and increased when inadequately processed by reducing the holding time by 0.5 and 1.0 log at each temperature. Taken together, these results suggested that TPI could be used as an endogenous time‐temperature indicator to verify processing adequacy of roast beef if the muscle used in the product was known.
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