鉴于其存在于与食品加工卫生相关的广泛土壤中,生物代谢物三磷酸腺苷(ATP)被用作食品加工设施表面卫生评估的目标.然而,充分的证据表明,ATP被耗尽为腺苷二(ADP)和单磷酸(AMP)同系物,导致基于ATP的卫生测定的敏感性丧失。然而,很少有研究表明在常规加工条件下这些变化的程度,例如在各种肉类加工步骤中遇到的这些变化可能会改变氧化还原电位和腺苷谱(例如,组织/细胞破坏,应用还原性添加剂,发酵,或热处理步骤)。在这项研究中,肉样品是从用非肉类成分处理的均质牛肉组织中收集的(氯化钠,亚硝酸钠,异戊酸钠,天然烟气冷凝液,和酸式焦磷酸钠)在预定步骤的制造过程中,以及从当地市场购买的零售肉类产品。ATP浓度,ADP,AMP,和AXP(所有同源物的总浓度)在实验室设置和原位肉类加工场所进行了测定和比较。AXP在制造过程中出现了更大的差异,在所有治疗中,ADP通常占AXP摩尔分数的90%,除了最后的烹饪步骤,AMP占主导地位。ATP浓度平均比ADP和AMP低2个对数值。零售样品中的腺苷谱遵循类似的趋势,ATP浓度最低,未煮熟的样品中ADP占优势,煮熟的样品中AMP占优势。结果,产品制造过程中的肉类加工步骤将改变AXP依赖的测试敏感性,当此类技术用于肉类加工中的卫生验证时,应考虑这些敏感性。
Given its presence in a wide spectrum of soils relevant to food process hygiene, the biological metabolite adenosine triphosphate (ATP) is used as a target for surface hygiene assessments in food processing facilities. Yet, ample evidence demonstrates that ATP is depleted into adenosine di- (ADP) and monophosphate (AMP) homologs resulting in a loss of sensitivity for ATP-based hygiene assays. Yet, there are few studies that denote the degree of these shifts under routine processing conditions such as those encountered during various meat processing steps that may likely alter redox potential and adenosine profiles (e.g., tissue/cellular disruption, application of reducing additives, fermentation, or thermal treatment steps). In this study, meat samples were collected from homogenized beef tissue treated with nonmeat ingredients (sodium chloride, sodium nitrite, sodium erythorbate, natural smoke condensate, and sodium acid pyrophosphate) during manufacture at predetermined steps, and from retail meat products purchased from local markets. Concentrations of ATP, ADP, AMP, and AXP (sum concentration of all homologs) in a lab setting and in situ meat processing venues were determined and compared. Greater differences in AXP were seen during manufacture, where ADP generally comprised ∼90% as a mole fraction of AXP across all treatments, with the exception of the final cook step where AMP predominated. ATP concentrations averaged 2 log values lower than ADP and AMP. Adenosine profiles in retail samples followed similar trends with minimal ATP concentrations with ADP predominant in uncooked samples and AMP predominant in cooked samples. Resultingly, meat processing steps during product manufacture will alter AXP-reliant test sensitivities which should be considered when such technologies are utilized for hygiene verification in meat processing.