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Koutsidis, G., Elmore, J.S. 
ORCID: https://orcid.org/0000-0002-2685-1773, Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, 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
Full text not archived in this repository.
It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.
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: | 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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