Modified acid phosphatasse assay for assessing the extent of heating of canned picnics and hams : interlaboratory study

Determination of acid phosphatase (E.C. 3.1.3.2.) activity in meat and meat products is based on spectrophotometric measurement of free phenol released from phenyl phosphate substrate during enzyme catalysis under prescribed conditions. Precision parameters of a new modified phosphatase assay, proposed for determination of extent of heating of canned picnics and hams, were evaluated in an interlaboratory study with 10 (1 German, 2 Italian, and 7 Hungarian) participating laboratories. The test materials were 5 lean meat batters subjected to different heat treatments (i.e., with different levels of phosphatase activity). The materials were presented to participants as 10 randomly coded samples (2 blind replicates of each material). The interlaboratory study was then repeated with 3 test materials and 2 blind replicates (3 x 2) prepared in the same way. The repeatability relative standard deviation (RSD r ), outliers excluded, varied from 2.2 to 10.7%, and the reproducibility relative standard deviation (RSD R ) varied from 12.6 to 25.3%. Results were compared with other data in the literature. The sensitivity of the new modified phosphatase assay was also compared with that of the original procedure described in USDA Chemistry Laboratory Guidebook. A higher sensitivity was observed for the method described in this paper. However, the method's reproducibility was poorer than that of common analytical methods. Although high, the variability may still be acceptable for determining phosphatase activity to assess extent of heat treatment of canned picnics and hams.