RESUMO
Study on some enzymes and protein electrophoretic patterns in order to find an indicator for adequacy of heat treatment in meat products. Experimental study. The activities of some enzymes, including: lactate dehydrogenase [LDH], aspartate amino transferase [AST] and alanine amino transferase [ALT], were assayed in meat and heat treated meat products at different time- temperatures combinations. Extracts of samples were used for electrophoresis by SDS-PAGE method. Analysis of variance and Duncan's test. LDH was active and demonstrated a good stability in samples which were heated up to 65 [degree sign] C for 55 minute. However, its activity started to decline thereafter so that at 70 [degree sign] C no significant activity was observed. ALT and AST were more heat stable than LDH and their activities were still present in heat treated products at 70 [degree sign] C for 30 minutes and vanished at 75 [degree sign]C. Many protein bands disappeared in SDS-PAGE pattern of meatn products which heated at 65 [degree sign] C or above. LDH can be considered as a suitable indicator for meat products that have been heated at 70 [degree sign] C or above