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

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. Part II: effect of post-mortem conditioning. Meat Science, 79 (2). pp. 270-277. ISSN 0309-1740

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To link to this item DOI: 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 degrees 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. (c) 2007 Elsevier Ltd. All rights reserved.

Item Type:Article
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13239
Uncontrolled Keywords:beef, post-mortem conditioning, water-soluble flavour precursors, sugars, amino acids, inosine 5'-monophosphate, flavour , FREE AMINO-ACIDS, AGING TIME, VOLATILE COMPOUNDS, SENSORY CHARACTERISTICS, NONVOLATILE COMPONENTS, MUSCLE GLYCOGEN, MEAT, QUALITY, RIBOSE, CYSTEINE

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