Investigation of the levels of free purine and pyrimidine bases and metabolites in mechanically recovered meats
1993; Elsevier BV; Volume: 33; Issue: 1 Linguagem: Inglês
10.1016/0309-1740(93)90091-u
ISSN1873-4138
AutoresAnn Scarborough, A. Daniel Jones, A.C. Homan, D.J. Favell,
Tópico(s)Cultural Heritage Materials Analysis
ResumoLevels of free purine and pyrimidine bases and metabolites, in particular xanthine, have been investigated in poultry meat and MRM as potential qualitative or quantitative markers for the presence of MRM in meat products. Only xanthine was found to exhibit significantly different levels between the source meat and MRM product where, for example, it was found to be present at approximately 100 μg/g in turkey MRM but only 57, 33 and 14 μg/g in the neck, leg and breast meat respectively. The wide variation in levels within a cut, together with the overlap between figures for source meat and MRM, preclude the use of xanthine as a robust qualitative or quantitative marker. Processing of turkey meat by subjecting it to an increasing level of comminution does not appear to elevate the indigenous level of free xanthine.
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