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Area of Science:

  • Food Science
  • Microbiology
  • Analytical Chemistry

Background:

  • Adenosine triphosphate (ATP) is a key biomarker for surface hygiene in food processing.
  • ATP degrades into adenosine diphosphate (ADP) and adenosine monophosphate (AMP), reducing ATP assay sensitivity.
  • Meat processing involves conditions like cellular disruption and thermal treatment that can alter adenosine profiles.

Purpose of the Study:

  • To quantify adenosine profiles (ATP, ADP, AMP, and total AXP) in meat during processing and in retail products.
  • To assess the impact of meat processing steps on adenosine concentrations and their implications for hygiene testing.
  • To compare adenosine profiles in laboratory and in situ meat processing environments.

Main Methods:

  • Collected and analyzed meat samples from beef processing stages and retail markets.
  • Measured concentrations of ATP, ADP, AMP, and AXP using laboratory and in situ methods.
  • Investigated the effects of nonmeat ingredients and processing steps (e.g., cooking) on adenosine levels.

Main Results:

  • ADP was the predominant adenosine species (∼90% of AXP) during most meat manufacturing steps.
  • AMP predominated after the final cooking step.
  • ATP concentrations were significantly lower (2 log values) than ADP and AMP, especially in processed and cooked meats.
  • Retail meat samples showed similar trends, with ADP dominant in uncooked and AMP in cooked products.

Conclusions:

  • Meat processing significantly alters adenosine profiles, primarily through the conversion of ATP to ADP and AMP.
  • The predominance of ADP and AMP over ATP in processed meat impacts the sensitivity and reliability of ATP-based hygiene assays.
  • Hygiene verification methods relying on adenosine detection must account for these processing-induced shifts in meat products.