期刊
JOURNAL OF FOOD SCIENCE
卷 66, 期 1, 页码 68-71出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2001.tb15583.x
关键词
pork; nucleotides; meat aging; quality; exudative meats
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.
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