[Optimization of the determination of muscle acid phosphatase in the post-mortem chicken. Study of the stability of enzyme activity during meat storage at 4 degrees C. and -20 degrees C]. / Optimisation du dosage de la phosphatase acide musculaire du poulet post-mortem. Etude de la stabilité de l'activité enzymatique lors du stockage de la viande à + 4 degr'es C et -20 degr'es C.

A colorimetric quantitative determination of total acid phosphatase in chicken muscle is proposed. Optimal conditions for the use of this enzyme were studied. This method allowed to establish that the muscular acid phosphatase of chicken does not resist to a 30 minutes incubation at 65 degrees C but that its activity is unchanged when the meat is stored at + 4 degrees C for 10 days or at -20 degrees C for 4 months.