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Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide Content
Author(s) -
Batlle N.,
Aristoy M.C.,
Toldrá F.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb16018.x
Subject(s) - hypoxanthine , inosine , inosine monophosphate , nucleotide , chemistry , adenosine , adenosine monophosphate , adenosine triphosphate , food science , postmortem changes , biochemistry , medicine , pathology , enzyme , gene
The content of nucleotide metabolites in the muscle L. dorsi was analyzed for the detection of pale, soft and exudative (PSE) pork meats at just 2 h postmortem. PSE meat was characterized by significantly lower (p < 0.05) amounts of adenosine 5′‐triphosphate (ATP) and higher adenosine 5′‐monophosphate (AMP), inosine 5′‐monophosphate (IMP), inosine (ino) and hypoxanthine (hyp) than normal meat. IMP and ino classified all the samples from both groups with statistical significance (p < 0.05). The K 0 value, R′ value and IMP/ATP ratios were also useful indicators for full distinction of PSE meats. Thus, the assay of any of these nucleotide metabolites may allow a good detection of PSE meats at very short, only 2 h, postmortem time.