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Determination of freshness of pork by the contents of nucleic acid-related substances


Determination of freshness of pork by the contents of nucleic acid-related substances



Japanese Journal of Swine Science 39(3): 200-208



In the present study, nucleic acid-related (NAR) substances such as ATP, ADP, AMP and Hx in pork were measured to investigate whether the freshness of pork could be estimated from these components. For the first part of the experiment, pork samples were obtained from 12 crossbred (WLD) and 8 Duroc pigs after 24 hours of slaughter. These samples were stored at 4 degrees C for up to 18 days, and the changes in the content of NAR substances were recorded during storage.

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