Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

Koutsidis, Georgios, Elmore, Stephen, Oruna-Concha, Maria Jose, Campo, Mari Mar, Wood, Jeff D. and Mottram, Donald (2008) Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning. Meat Science, 79 (2). pp. 270-277. ISSN 03091740

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Official URL: http://dx.doi.org/10.1016/j.meatsci.2007.09.010


Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and other amino compounds were monitored in beef muscle (M. longissimus lumborum), stored for 21 days at 4 °C, in order to evaluate how post-mortem conditioning may affect flavour formation in beef. The major effects observed in sugar-related substances were the dephosphorylation of the phosphates of glucose, fructose and mannose, to yield their free sugars, as well as the breakdown of inosine 5?-monophosphate, to give a sixfold increase in ribose. Total reducing sugars increased by only 15% during conditioning, while glycogen levels remained unchanged from 2 days post-slaughter. Free amino acids increased during conditioning, particularly between days 7 and 14. Phenylalanine, methionine, lysine, leucine and isoleucine were the amino acids showing the greatest increase with conditioning time, with methionine, in particular, showing a sevenfold increase during the conditioning period. The effects of these precursor changes on cooked beef flavour are discussed.

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 13:18
Last Modified: 12 Oct 2019 17:31
URI: http://nrl.northumbria.ac.uk/id/eprint/3465

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