Assessment of meat quality (freshness) with a simple device based on the contents of ATP breakdown products. The effect of plant materials on meat preservation
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Kuupäev
2025
Kättesaadavus
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
Plant material that could be used as a raw material for bioactive substances is usually discarded as waste from juice production. Therefore, we need knowledge about the possibilities of using residual plant material, for example, in preserving the freshness of meat during storage. The aim of the study was to evaluate the freshness
retention of meats during storage in the refrigerator in the presence of various plant residues. Minced meats of
chicken, pork, beef and trout were used. The plant additives were garlic (Allium sativum) bulbs, whole and
seedless apples (Malus domestica); press residues of blackcurrant (Ribes nigrum) berries, chokeberries (Aronia
melanocarpa), rowan berries (Sorbus sp.) tomatoes (Solanum lycopersicum), and rhubarb petioles (Rheum). The
plant materials were dried at 50 °C and ground into a fine powder. The amount of powder mixed into the minced
meats was 2%. The experiment lasted 14 days in a refrigerator at 4 °C. Samples were taken daily to analyze the
freshness of the meat. One of the best ways to assess meat quality is to monitor the change in the breakdown
products of adenosine triphosphate from adenosine triphosphate (ATP) > adenosine diphosphate (ADP) >
adenosine monophosphate (AMP) > inosine monophosphate (IMP) > inosine (Ino) > hypoxanthine (Hx) >
xanthine > uric acid. In AS Ldiamon, a cheap and simple device was developed to estimate the concentration of
ATP and its breakdown products in meat samples. The operation of this instrument is based on well-known gel
filtration principle, where the movement of smaller molecules (ATP degradation products) slows down during the
run through the column. This device allows measuring the relative amounts of products that increase
duringstorage. To correlate our results with information published, HPLC (Agilent 1100 series liquid
chromatograph) was used as a second step to estimate the inosine monophosphate (IMP), inosine (Ino) and
hypoxanthine (Hx) content of the samples. Fractions obtained by gel filtration, containing compounds below 5
kDa were stored at -20°C until further HPLC analyses. Best plant additives to keep meat freshness were press
residues of tomato, blackcurrant and rhubarb. Both apples and garlic were less effective.
Kirjeldus
Märksõnad
meat freshness, ATP breakdown products, meat preservation, plant residues, abstracts