Early postmortem detection of exudative pork meat based on nucleotide content

被引：22

作者：

Batlle, N ^{[1
]}

Aristoy, MC ^{[1
]}

Toldrá, F ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 03期

关键词：

pork meat; nucleotides; ATP; quality; exudative meats;

D O I：

10.1111/j.1365-2621.2000.tb16018.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The content of nucleotide metabolites in the muscle L. dorsi was analyzed for the detection of pale, soft and exudative (PSE) pork meats adjust 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.

引用

页码：413 / 416

页数：4

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