The aim of the work was to investigate an effect of temperature in the range of 65°C-80°C, time of heating, as well as effects of the sodium chloride and sodium nitrite additions on the activity of GOT and GPT enzymes of ground pork loin. It was demonstrated that all studied factors had significant influence on acivity of both enzymes, however the temperature had strongest influence. It was concluded that the measurement of GPT and GOT activities may be used as indicators of the end-point temperatures of the ground meat in temperature higher than 70°C and 75°C, respectively.