Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide Content

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′‐monophos...

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Bibliographic Details
Published in:Journal of food science 2000-04, Vol.65 (3), p.413-416
Main Authors: Batlle, N., Aristoy, M.-C., Toldrá, F.
Format: Article
Language:English
Subjects:
ATP
Biological and medical sciences
exudative meats
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
nucleotides
Pork
pork meat
quality
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Summary: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 K0 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.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2000.tb16018.x