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

Koutsidis, G., Elmore, J.S., Oruna-Concha, M.J., Campo, M.M., Wood, J.D. and Mottram, D.S. (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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To link to this item DOI: 10.1016/j.meatsci.2007.08.008

Abstract/Summary

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 hanborum 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 x Holstein-Friesian) and a dairy breed (Holstein-Friesian) were generally small. (C) 2007 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13238
Uncontrolled Keywords:flavour precursors, sugars, amino acids, Nucleotides, beef, diet, breed , FREE AMINO-ACIDS, ODOR PRECURSORS, CARCASS CHARACTERISTICS, COLLAGEN SOLUBILITY, NITROGEN-RETENTION, HOLSTEIN STEERS, POSTMORTEM PH, MUSCLE, MEAT, PORK

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