Abstract

This document specifies a procedure can be used to determine the HADH activity in poultry meat samples by spectrophotometry. The results can provide an indication whether poultry breast meat has been previously frozen based on the ratio of relative HADH activity, and can be used to verify the labelling of poultry breast meat sold as chilled poultry. When meat is frozen and thawed, the muscle mitochondria are damaged and the HADH enzyme is released into the intracellular fluid. The relative increase in a result above a value of 0,5 for the amount ratio of HADH found in fluid pressed activity from a sample before and after laboratory freezing can be used to indicate whether it freezing, indicates that the sample has been previously frozen. The HADH activity is determined using a spectrophotometric procedure. This protocol document is specific for applicable to chicken and turkey breast meat but may can be used for other cuts and/or species with appropriate limit values. Additional validation may can be required. The method document is not applicable to minced meat or to poultry preparations. The compliance assessment process is not part of the document.

Begin

2024-05-06

WI

00460023

Planned document number

DIN EN 18179

Project number

05702727

Responsible national committee

NA 057-08-02 AA - food authenticity  

Responsible european committee

CEN/TC 460/WG 8 - Spectrophotometric methods  

draft standard

Food authenticity - Method for detecting previously frozen poultry meat by determination of HADH activity; German and English version prEN 18179:2025
2025-05
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