@article{oai:iidawjc.repo.nii.ac.jp:00000136,
 author = {Hiromi,  SEN},
 journal = {飯田女子短期大学紀要, Bulletin of Iida Women's Junior College},
 month = {May},
 note = {application/pdf, Contents of adenosine 5'-triphosphate （ATP） and its related compounds were examined in ostrich meat stored at 4℃ for 16 days.
 The amounts of ATP and adenosine 5'-monophosphate （AMP） were about 0.1μmol/g meat at 4 hours in the storage, and the former disappeared on 2 days after and the latter tended to decrease in the experimental storage time. Adenosine 5'-diphosphate（ADP） level was maintained to be about 0.3μmol/g meat throughout the experimental period. The amount of inosine 5'-monophosphate （IMP） which was a product analyzed from ATP was about 3.3μmol/g meat constantly during the first 4 days, after that sharply decreased to 1.3μmol/g meat during 16 days in the storage. That of inosine（HxR） which was the product from IMP tended to increase to 1.6μmol/g meat during the first day and then unchanged until the 10 days in the storage, after that it decreased to 0.9μmol/g meat on 16 days of the storage. On the contrary, hypoxanthine （Hx） and xanthine （X） concentrations increased gradually in the storage, to about 0.6 and 0.9μmol/g meat on the 16 days, respectively.
　The  K value  was  calculated  by  the  following：K （％）＝（HxR＋Hx）×100/（ATP＋ADP＋AMP＋IMP＋HxR＋Hx）. The K value of 25％ in fresh meat increased linearly up to 45％ during 10 days of storage.},
 pages = {179--183},
 title = {Time Course Changes in Freshness of Ostrich Meat in Cold Storage},
 volume = {32},
 year = {2015}
}