Skip to main content
ARS Home » Research » Publications at this Location » Publication #74553
Title: RAPID CATALYTIC ACTIVITY METHOD FOR MEASUREMENT OF END-POINT TEMPERATURE INCOOKED BEEF AND SAUSAGE

Author
item Davis, Carl
item CYRUS, SAM - BIO TECH INTERNATIONAL

Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/30/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary: FSIS of the USDA requires that certain meat and poultry products be heat processed to specific internal temperatures. FSIS has requested new and/or improved methods for determining the end-point temperature (EPT) to which meat and poultry products have been heat processed. Catalase (CAT) is a heat liable enzyme present in animal muscle having a curvilinear activity decrease in cooked (149F/65C, 155F/68.3C and 160F/71.1C) ground beef and pork sausage. This method is applicable for the determination of EPT in thin rapidly cooked meat pattie-type products. Results showed that ground beef cooked to 3 of 4 USDA/FSIS approved temperature/time heat processing procedures, 151F(66.1C)/46 seconds, 153F(67.2C)/26 seconds, 155F(68.3C)/16 seconds, were statistically different from each other in catalase activity. However, 155F(68.3C)/16 seconds and 157F(69.4C)/10 seconds were not different from each other in CAT activity. Also, ground beef frozen before cooking was slightly lower in CAT activity than that found in non-frozen ground beef. Consequently, it may be necessary to regulate these products separately. This assay could provide a rapid (20-25 min.), sensitive, and easy-to-use assay for a HACCP quality assurance/process control monitoring program for both meat pattie processors and FSIS to produce pathogen safe products.

Technical Abstract: Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1C. One gram samples of ground beef round (4% fat), ground beef (24% fat), and commercial pork sausage (38% fat) were cooked by submersion in a controlled temperature waterbath at 65, 68.3, and 71C. Chilled samples were immersed in the cooking water. Test samples were removed every 15 sec and immediately immersed in an ice-water bath (0-1C) to quick-chill the samples and prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 sec at 65, 68.3, and 71C, respectively, before showing rapid decreases in activity. In a second experiment, four USDA-FSIS approved meat pattie heating processes (66.1C/41 sec, 67.2C/26 sec, 68.3C/ 16 sec, and 69.4C/10 sec) were used and samples were evaluated for CAT activity. Meat state (non-frozen vs. frozen) prior to cooking influenced CAT activity values, which were slightly lower (P<.05) in frozen meat. CAT activity decreased (P<.05) among the treatments, 66.1C/41 sec, 67.2C/26 sec, 68.3C/ 16 sec, but differences were not significant (P<.05) between 68.3C/ 16 sec and 69.4C/10 sec. These data show that this rapid (20-25 min) CAT activity test could be used by USDA-FSIS process inspectors and food processors to verify end-poin programs for thin meat pattie products.