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たんぱく質の変性温度
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| 種類 | ミオシン変性温度（℃） | アクチン変性温度（℃） | コラーゲンの変性温度（℃） | ミディアム（℃） | 良くある菌(低温調理で死滅する温度℃） | |
|---|---|---|---|---|---|---|
| 魚/シーフード | 40 | 60 | 35 | 51.5-54.5 | リステリア菌(45) | |
| 鶏肉 | 50-60 | 66-73 | 68 | 60-65 | セレウス菌(55) | |
| 豚 | 50-60 | 66-73 | 68 | 60-63 | 旋毛虫(58) | |
| 牛 | 50-60 | 66-73 | 68 | 60-65.5 | セレウス菌(55) |
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