Evaluation of creatine phosphokinase activity as a means of determining cooking end-point temperature

The influence of cooking end-point temperatures (EPTs) of 62.8, 66.7, 67.8, 68.9, 70.0, 71.1, 73.9, and 76.7 degrees C on residual creatine phosphokinase (CPK) activity in laboratory prepared model systems of ground chicken and turkey breast meat was determined. CPK activity was also assayed in commercially prepared chicken, turkey, and meat products using a Sigma 661 CPK test kit. Three tenths milliliter of 0.9% saline extracts obtained from the chicken, turkey, and meat products was substituted for 0.3 ml serum specified in the test kit procedure. For the model samples, there was a marked decrease in CPK activity as EPT increased from 66.7 to 76.7 degrees C; however, model samples heated to 76.7 degrees C did retain low amounts of CPK activity. In general, very low levels of CPK were found in commercially prepared chicken and turkey products (0 to 10.6 Sigma units/ml). Results of CPK activity in commercially prepared meat products would indicate that the test is product dependent, with values ranging from zero for beef franks to 258 Sigma units/ml for hard salami. Thus, while CPK activity may be useful for detecting cooking EPT for quality control purposes, it should not be used as a regulatory procedure where experience with the specific product is not available