GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY IN COMMERCIALLY PROCESSED CHICKEN - AN INDICATOR OF PRODUCT END-POINT TEMPERATURE

Residual glutamic-oxaloacetic transminase (GOT) activity in laboratory -prepared samples of white and dark chicken meat heat treated to end-p oint temperatures (EPTs) of 70 to 75 degrees C were determined. Declin es in activity with increasing EPTs occurred in both tissue types, act ivities were significantly higher (P < 0.05) in dark meat samples at a ll EPTs except 75 degrees C. Regression coefficients of GOT activities on EPTs of the laboratory prepares sampled were rearranged to estimat e EPTs for poultry products obtained from a commercial processing plan t. Desired EPTs of the commercial products were 71 and 74 degrees C fo r white and dark meat, respectively. Product EPTs estimated by measure ment of residual GOT activities were 74 to 75 degrees C. Measurement o f residual GOT activity appears to be a rapid, accurate means to estim ate EPTs in commercially produced poultry products of uniform size and thickness.