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United States Department of Agriculture

Agricultural Research Service

Title: Variations in Levels of Acid Phosphatase Present in Chicken Whole Leg Meat

Authors
item Jones, Deana
item Fletcher, D. - UGA
item Lyon, Clyde

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: May 31, 2002
Publication Date: August 11, 2002
Citation: Jones, D.R., Fletcher, D.L., Lyon, C.E. 2002. Variations in levels of acid phosphatase present in chicken whole leg meat. [abstract] Poultry Science. 81(suppl.):147.

Technical Abstract: Acid phosphatase (ACP) has been identified as a potential biomarker for endpoint temperature determination in further processed poultry. Research has shown that multiple analyses of the same sample produces consistent results. The degree of variation in ACP levels present in different production lots has not been defined. This study was conducted utilizing a single flock of broilers. Birds were slaughtered on 4 separate days (replications), leg and thigh meat removed after aging and homogenized. Proximate composition was analyzed for each. Water soluble proteins were extracted from raw meat and assessed for initial levels of ACP. Meat was packed into glass tubes, cooked to 71.1C, and cooled before analysis. ACP levels were determined fluormetrically. There were significant differences between reps for both moisture and fat content. When dry fat content was analyzed, no significant differences were found. Initial (raw) ACP levels were significantly different between reps ranging from 500 to 348 units of activity/kg. Levels of ACP present after cooking were also significantly different between reps (17 to 10 units of activity/kg). The percent degradation of activity during cooking was similar (96 to 95) between the reps. ACP levels were consistently measured within a rep. Differences between reps for both initial and cooked levels show that a consistent threshold level for determination of thermal endpoint would be difficult to establish. These results suggest that ACP may not be a sensitive measure to estimate the degree of doneness of meat samples in which the initial ACP concentration is unknown. The identical raw sample required for such a comparison of a suspect product would be difficult to maintain.

Last Modified: 11/23/2014
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