Water-soluble precursors of beef flavour: I. Effect of diet and breed

Koutsidis, Georgios, Elmore, Stephen, Oruna-Concha, Maria Jose, Campo, Mari Mar, Wood, Jeff D. and Mottram, Donald (2008) Water-soluble precursors of beef flavour: I. Effect of diet and breed. Meat Science, 79 (1). pp. 124-130. ISSN 0309-1740

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Official URL: http://dx.doi.org/10.1016/j.meatsci.2007.08.008


The effects of diet and breed on the concentration of water-soluble flavour precursors, namely sugars, free amino acids, ribonucleotides, creatinine, carnosine and creatine, were studied in beef longissimus lumborum muscle. Diet had a significant effect on the concentration of free amino acids, with animals fed on grass silage having higher free amino acid levels than animals fed on a concentrate diet, whereas animals fed concentrates had a higher total reducing sugar content. Differences between a beef breed (Aberdeen Angus × Holstein-Friesian) and a dairy breed (Holstein-Friesian) were generally small.

Item Type: Article
Subjects: B400 Nutrition
D300 Animal Science
Department: Faculties > Health and Life Sciences > Applied Sciences
Depositing User: EPrint Services
Date Deposited: 11 May 2010 13:01
Last Modified: 12 Oct 2019 17:31
URI: http://nrl.northumbria.ac.uk/id/eprint/2736

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