ABSTRACT

Catalase(CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1ºC. One-gram samples of ground round (4% fat), hamburger (24%fat), and commercial pork sausage(38%fat) were cooked in a controlled-temperature waterbath at 65,68.3 and 71º C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (0 to 1ºC) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+,over range) CAT activity through 90,60, and 45 s at 65,68.3, and 71ºC, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1ºC,41 s;67.2 ºC, 26 s; 68.3ºC, 16 s; and 69. 4ºC, 10s) were analyzed for CAT activity. Cat activity in meat frozen prior to cooking was slightly lower (p < 0.05) than in nonfrozen meat. Cat activity decreased (p < 0.05) among meat treated at 66.1 ºC for 41 s,at 67.2 ºC for 26s, and at 68.3ºC for 16s, but the treatment at 68.3ºC for 16 s was not different (p < 0.05) from that at 69.4ºC for 10s. These results show this rapid (20 to 25 min) CAT activity test could be used to establish activity values at specific end-point temperatures for model heat-processed ground beef or sausage products and may be useful to USDA FSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.

• This is an enzyme test that works on beef, pork, fish or fowl
• It is portable and easy to perform
• You can have 15 minute results for about $2.20
• Tested by USDA for more than two years
• If you can use such testing in your HACCP or QUALITY CONTROL programs you'll gain
  a few steps on your competitors.