Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties.

Abstract

The U.S. Department of Agriculture and the Food and Drug Administration have issued temperature requirements to help consumers cook beef patty products that are free of pathogens. Verification of end-point temperature (EPT) is needed in cooked meat products due to concerns over outbreaks of Escherichia coli O157:H7. Acid phosphatase (ACP) activity was… (More)

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Cite this paper

@article{Lyon2001AcidPA, title={Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties.}, author={Brenda G Lyon and Cynthia E L Davis and William R. Windham and Clyde E Lyon}, journal={Journal of food protection}, year={2001}, volume={64 8}, pages={1199-205} }