Evaluation of Inosine Monophosphate and Hypoxanthine as Indicators of Bacterial Growth in Stored Red Meat

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Abstract
Newly developed high performance liquid chromatography (HPLC) methods demonstrated that changes in inosine monophosphate (IMP) and hypoxanthine occurred during storage of beef held at 5°C. The inability of a spoilage organism (Pseudomonas fluorescens) to metabolize nucleotides in broth culture suggested that there was not a causal relationship between bacterial growth and these changes. Experiments designed to selectively inactivate (a) the bacteria flora of meat but not its enzymes (treatment with γ-irradiation or ethylene oxide), (b) meat enzymes (inoculating autoclaved meat with pure cultures of bacteria) or (c) both bacteria and meat enzymes (uninoculated autoclaved meat) demonstrated that changes in IMP and hypoxanthine levels were the result of activity of endogenous meat enzymes.

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