Stability of Residual Acid Phosphatase Activity in Cured/ Canned Picnic Samples Stored at -34°C for 15 and 36 Months

Calculated internal temperatures (based on residual acid phosphatase activity values) were determined for samples obtained from domestically prepared cured/canned picnics which previously had been heat-processed to 61°, 62.7°, 65.5°, 68.3°, and 70.9°C, respectively, and stored at -34°C for up to 36 months. There was a greater loss in residual acid phosphatase activity (based on an increase in calculated internal temperature) during the first 15 months of storage, with the least loss occurring during the next 21 months of storage. The greatest loss of activity occurred in those samples heat-processed to 61°C and 62.7°C which also contained the greatest amount of residual acid phosphatase activity.