Effect of Contaminating Bacteria on the Inosinic Acid Content of Chicken Meat

Abstract

Three samples of chicken breast meat were prepared : 1) raw chicken breast meat which the skin intact (untreated meat), 2) meat which had been vacuum packed after the skin had been removed under aseptic conditions (treated meat), and 3) meat which had been vacuum packed with the skin intact (vacuum packed meat). After 7 days of storage at 4°C, the inosine 5'-monophosphate (IMP) content in the treated meat was higher than that in the untreated meat and vacuum packed meat samples. The three samples differed in microflora, that in the treated meat being mainly composed of Lactobacilli. Meat skinned and inoculated with 7 bacterial strains, which had been isolated from the stored meat, was incubated at 4°C for 4 days. The IMP content of this inoculated meat was the same as that of the control meat. The sterilized meat inoculated with Lactobacillus sp. and incubated at 35°C for 48 h had a slightly lower level of IMP.