The use of aconitase for the detection of frozen/thawed poultry meat

Ice crystals formed during the freezing process damage mitochondria in muscle tissues from which enzymes such as aconitase are released, and their activity may therefore serve as an indicator of previous meat freezing. Aconitase activity was investigated spectrophotometrically in the exudate released from meat samples during refrigerator and freezer storage. This method proved to be appropriate for the detection of previously frozen muscle tissue. An increase in aconitase activity also occurred during refrigerator storage, though to a lesser extent than during freezer storage.