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ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats
Author(s) -
Batlle N.,
Aristoy M.C.,
Toldrá F.
Publication year - 2001
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.1365-2621.2001.tb15583.x
Subject(s) - hypoxanthine , inosine , inosine monophosphate , food science , chemistry , adenosine triphosphate , nucleotide , postmortem changes , adenosine , adenosine monophosphate , biochemistry , medicine , enzyme , pathology , gene
The content of nucleotide metabolites in the muscle L.dorsi from 9 exudative and 9 acceptable quality pork carcasses was determined during 7 d of aging in order to establish a period postmortem for detecting exudative meats. Hypoxanthine and inosine levels in exudative meats were different (p < 0.05) from those of normal meats up to 3 days of aging, while 5′‐inosine monophosphate (IMP) and 5′‐adenosine triphosphate (ATP) contents only differed during the 1st 4 and 6 h postmortem, respectively. The IMP/ATP ratio was only different (p < 0.05) at 2 h. Thus, 2 h postmortem is proposed as the optimal sampling time for the detection of exudative pork meats.