Table 5. Nucleotide contents of dairy beef round subjected to various cooking methods

Nucleotide content (mg/100 g)	Cooking method				SEM
Nucleotide content (mg/100 g)	Raw	BO	MW	SV	SEM
ATP	2.31^c	4.15^b	6.51^a	0.00^d	0.271
ADP	15.15^a	6.07^c	9.21^b	2.53^d	0.372
AMP	3.39^c	15.83^a	16.03^a	11.94^b	0.281
IMP	92.28^c	96.94^b	124.94^a	44.39^d	0.650
Inosine	36.76^c	31.02^d	39.10^b	57.48^a	0.490
Hypoxanthine	36.05^c	33.61^d	38.55^b	43.19^a	0.426

Means within a row with different superscript differ significantly at p<0.05.
BO, cooked by boiling; MW, cooked by microwave; SV, cooked by sous-vide; ATP, adenosine triphosphate; ADP, adenosine diphosphate; AMP, adenosine monophosp; IMP, inosine monophosphate.