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EVALUATION OF INOSINE MONOPHOSPHATE AND HYPOXANTHINE AS INDICATORS OF BACTERIAL GROWTH IN STORED RED MEAT.

Author(s) : PARRIS N., PALUMBO S. A., MONTVILLE T. J.

Type of article: Article

Summary

IT WAS DEMONSTRATED THAT CHANGES IN INOSINE MONOPHOSPHATE (IMP) AND HYPOXANTHINE OCCURRED DURING STORAGE OF BEEF HELD AT 278 K (5 DEG C) BUT NOT IF THERE WAS OR NOT A CAUSAL RELATIONSHIP BETWEEN BACTERIAL GROWTH AND THESE CHANGES. EXPERIMENTS DESIGNED TO SELECTIVELY INACTIVATE (1) THE BACTERIAL FLORA OF MEAT BUT NOTITS ENZYMES, (2) MEAT ENZYMES OR (3) BOTH BACTERIA AND MEAT ENZYMES, SHOWED THAT CHANGES IN IMP AND HYPOXANTHINE LEVELS WERE THE RESULT OF ACTIVITY OF ENDOGENOUS MEAT ENZYMES.

Details

  • Original title: EVALUATION OF INOSINE MONOPHOSPHATE AND HYPOXANTHINE AS INDICATORS OF BACTERIAL GROWTH IN STORED RED MEAT.
  • Record ID : 1984-0612
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 7
  • Publication date: 1983/07
  • Document available for consultation in the library of the IIR headquarters only.

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