A newly developed biosensor measuring hypoxanthine (HXA), a compound that is produced during the process of decomposition, is able to accurately and efficiently determine the freshness of meat.
Adenosine triphosphate (ATP) is a molecule that the body creates by breathing, which provides energy to cells. When a food-producing animal stops breathing, ATP synthesis also stops, and the existing molecules decompose into acid, diminishing the flavor and safety of the animal’s meat. HXA and xanthine are produced as intermediate steps in this transition, and assessing the prevalence of these compounds in meat can help indicate its level of freshness.