Concentration of inosine-5'-monophosphate and its derivatives (adenosine monophosphate, hypoxantine, and inosine) in four different muscles (M. Psoas major; M. Latissimus dorsi; M. tensor fascia; M. Extensor carpi radialis) from beef, pork and lamb were determined by High Pressure Liquid Chromatography (HPLC). The analysis of variance (ANOVA) of data showed that concentrations of 5'-IMP and its derivatives were significantly different in beef, pork and lamb (p < 0,001). The highest concentration of 5'-IMP was detected in lamb (average 108,2 mg/100g), then in pork (average 97 mg/100g). Beef showed the lowest concentration (average 69,3 mg/100g). Significant variations of concentration in muscle among beef (p < 0,01) and lamb (p < 0,05) were identified. However in pork the results were opposite (p > 0,05). There were no significant differences among beef and lamb muscle types (p > 0,05), but prominent variation was observed in pork (p < 0,01).
Ribonucleotides; inosine-5'-monophosphate; hypoxantine; inosine; meat
