Proteins as Potential Endpoint Temperature Indicators for Ground Beef Patties

Ground beef patties were cooked to 63, 66, 68 and 71°C and 25g meat from the center of each patty was extracted. Changes in protein composition of extracts were monitored by sodium dodecyl sulfate‐polya‐crylamide gel electrophoresis, Western blotting and enzyme activity. Acid phosphatase, bovine serum albumin, glyceraldehyde‐3‐phosphate dehydrogenase, lactate dehydrogenase, phosphoglycerate mutase, and tri‐ose phosphate isomerase concentration or activity decreased (P < 0.05) as endpoint temperatures increased. None of the enzymes was completely inactivated or insolubilized at 71°C. These proteins might be useful in assays to verify processing temperatures of ground beef patties.