ELISA determination of turkey roll endpoint temperature: effects of formulation, storage, and processing

Effects of refrigerated and frozen storage, salt concentration, cooking schedule and product diameter were compared on determination of minimum endpoint cooking temperature of turkey breast rolls by measuring extractable protein (EP), lactate dehydrogenase (LDH) activity and LDH concentration by sandwich enzyme-linked immunosorbent assay. LDH concentration differed in rolls processed to 70.0 degrees C and 71.1 degrees C, whereas EP and LDH activity did not differ at these temperatures. Salt concentration, cooking schedule and product casing diameter did not markedly influence LDH concentration. LDH content of uncooked rolls decreased during frozen storage. A maximum concentration of 0.31 micrograms LDH/g meat indicated proper processing