Concentration of Inosine 5′‐Monophosphate in Meat

摘要

SUMMARYConcentrations of inosine 5′‐monophosphate (IMP) were not significantly different in the longissimus dorsi, biceps femoris, and semimembranosus muscles of six pork carcasses sampled 48 hr post‐mortem. On aging beef for 28 days at 0.1–1.5°C (33–35°F) the peak concentration of IMP (5.4 μM/g) occurred at 12.hr post‐mortem. Other values through the 4th day of post‐mortem aging were approximately the same. Following the 4th day, a gradual but steady decline in IMP content was observed until a value of only 0.75 μM/g or less than 15 of the peak IMP concentration remained after 28 days storage. A wide range of IMP concentration was observed between muscles obtained from different species, with beef sampled at 0 hr containing the highest amounts (4.71 μM/g) and pork heart muscle sampled at 0 hr containing the