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 comm...

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Veröffentlicht in:	Journal of food protection 1994-02, Vol.57 (2), p.159-162
Hauptverfasser:	Townsend, W.E, Searcy, G.K, Davis, C.E, Wilson, R.L. Jr
Format:	Artikel
Sprache:	eng
Schlagworte:	ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE CARNE DE AVES COCCION CREATINA QUINASA CREATINE KINASE CUISSON TEMPERATURA TEMPERATURE VIANDE DE VOLAILLE
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