RESIDUAL GLUTAMIC-OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN THERMALLY PROCESSED POULTRY AND POULTRY PRODUCTS AS AN INDICATOR OF END-POINT TEMPERATURES

Glutamic-oxaloacetic transaminase (GOT) activities in chicken and turk ey thigh and breast meat samples, thermally processed at 60-84 degrees C in a model heat-treating system, were evaluated for use as indicato rs of end-point cooking temperatures (EPT). Wings, breasts, thighs and legs from commercially cooked, whole, roasted chickens and commercial ly processed products containing chicken and turkey meat were analyzed also to determine if residual GOT activities would indicate complianc e with recent FDA/FSIS EPT recommendations. Activities of samples proc essed in the model system decreased logarithmically with increasing te mperatures. GOT activities were higher (P < 0.05) in thigh meat than b reast meat in both chicken and turkey samples; activities were higher in turkey than chicken. GOT values for chicken thigh and breast meat a t 74 degrees C, the FDA/FSIS recommended EPT for use by food handlers and retailers, were 735 and 164 Sigma-Frankel units ml(-1) (SFU ml(-1) ), respectively. Values for turkey thigh and breast meat at this tempe rature were 1080 and 450 SFU ml(-1), respectively. The range of activi ties was 7-13 SFU ml(-1) in commercially prepared chicken products and 27-161 SFU ml(-1) in turkey products. Analysis of these products show ed adequate cooking and compliance with FDA/FSIS recommended EPT for r etail sale. These data indicate that residual GOT activity in processe d poultry has potential for use as an indicator of EPT.