Relations between adenosine triphosphate(ATP) and bacteria, H2S in fresh pork

  Objective   To explore the freshness index of the fresh pork(the adenosine triphosphate)and whose relationship with the total bacteria(BT)and H₂S.

  Methods   5 cases of fresh pork were bought from the market, and mixed by a vortex-mixer, then placed at 4, 10 and 20℃.The adenosine triphosphate(ATP)(tested with bioluminescence)and the bacteria, H₂S(tested with AgNO3 chromatometry)were detected within 5 days.

  Results   The amount of the ATP in the pork decreased with the temperature rising and the time going, but the amounts of the bacteria and H₂S increased at the same situation was-0.875, -0.764 and-0.728 individually, P_mean < 0.01), which showed apparently the negative correlation.ATP test limit was 109 times lower than H₂S.It costed 1 d less than the bacteria cultivation.

  Conclusion   ATP can be used as an index to evaluate the nutrition and hygiene quality of meat, which was director, more rapid and sensitive than current health quality index, and it may have some value of use to confirm the shelf-life of meat.