Attempts were made to differentiate fresh pork muscles from those which hav
e been frozen and thawed by estimation of the released lysosomal and mitoch
nodrial enzymes into the cell sap, Ham portion of pork was frozen at -18 de
greesC for three months and thawed at refrigerated (4 degreesC) and room te
mperatures (25 degreesC). The specific activities of acid phosphatase (ACP)
, alkaline phosphatase (ALP), glutamate oxaloacetate transaminase (GOT) glu
tamase pyruvate transaminase (GPT) lipoamide dehydrogenase (LPDH), lactate
dehydrogenase (LDH) and succinate dehydrogenase (SDH) were determined in th
e muscle press juice of the intact tissue at 0, 7. 15, 30, 60 and 90 days i
nterval. At the end of storage period (3 months), ACP activity increased si
gnificantly (P <0.05). The maximum release of GOT was observed after one mo
nth, The specific activity of LPDH and LDH also showed a significant (P <0.
05) increase as a result of freezing and thawing, The SDH activity in froze
n-thawed sample almost doubled upto two months of storage period as compare
d to fresh one. Increase in activities of these enzymes in muscle press jui
ce may be suggestive to differentiate thawed from fresh pork.