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- W2022983418 abstract "A micromethod enzyme system (APIZYM) designed for the detection of 19 individual enzymes was used to assess the previous heat treatment given to a variety of meat and poultry products. Filtrates were obtained from 0.9% saline extracts of heat- processed product. Results indicated the possibility of using the APIZYM system as a screening procedure for monitoring the adequacy of heat-treatment of semi-commercially and commercially prepared products, with the exception of deli-type roast beef and products where several processing time/ temperature combinations were involved. In these tests, leucine aminopeptidase appeared to be a more sensitive indicator enzyme than the currently used acid phosphatase procedure." @default.
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- W2022983418 date "1988-03-01" @default.
- W2022983418 modified "2023-10-16" @default.
- W2022983418 title "Assessment of Previous Heat Treatment Given to Semi-Commercially and Commercially Prepared Meat and Poultry Products Using the APIZYM System" @default.
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- W2022983418 doi "https://doi.org/10.1111/j.1365-2621.1988.tb07777.x" @default.
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