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The process of freezing and thawing animal tissues causes a remarkable release of cytochrome oxidase from mitochondria. The activity of cytochrome oxidase in extracts of tissues after freezing and thawing increases by 15 times in chicken's liver, by 2.5 times in trout, and by 4 times in beef muscle, as compared to extracts of unfrozen samples. These results suggest that the measurement of cytochrome oxidase activity can be used to develop a rapid and simple method which could allow distinguishing between unfrozen and frozen and thawed tissues.
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BARBAGLI et al. (1981) studied this question.
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