Water-soluble precursors of beef flavour: I. Effect of diet and breed
2007; Elsevier BV; Volume: 79; Issue: 1 Linguagem: Inglês
10.1016/j.meatsci.2007.08.008
ISSN1873-4138
AutoresGeorgios Koutsidis, J. Stephen Elmore, Marı́a José Oruña-Concha, M.M. Campo, J. D. Wood, Donald S. Mottram,
Tópico(s)Biochemical effects in animals
ResumoThe 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.
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