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SUMMARY: Studies were made of the influence of heating on nucleotides and total purine nucleosides and bases of beef, pork and lamb muscle. lnosinic acid was the predominant nucleotide in all three species and it was degraded by heating. Adenylic acid increased during cooking in meat from all three species. Cytidylic, uridylic and guanylic acids were present in relatively low concentrations in meat from all three species and changed little during cooking. A rapid method for estimating total nucleotides resulted in greater variation than a specific method for measuring individual nucleotides.
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MACY et al. (1970) studied this question.
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