Cooking Temperature of Turkey Ham Affects Lactate Dehydrogenase, Serum Albumin and Immunoglobulin G as Determined by ELISA

ABSTRACT Protein indicators were identified and enzyme‐linked immunosorbent assays (ELISA) were developed for verifying endpoint processing temperatures (EPT) of turkey ham. Lactate dehydrogenase (LDH), immunoglobulin G (IgG), and turkey serum albumin (TSA) were identified by electrophoresis, Wester...

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Veröffentlicht in:	Journal of food science 1996-01, Vol.61 (1), p.209-212
Hauptverfasser:	SMITH, D.M., DESROCHER, L.D., BOOREN, A.M., WANG, C.H., ABOUZIED, M.M., PESTKA, J.J., VEERAMUTHU, G.J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cooking ELISA endpoint temperature Enzymes Food industries Food science Fundamental and applied biological sciences. Psychology ham Meat and meat product industries Poultry processing Proteins Temperature turkey
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