Accessibility navigation

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

Koutsidis, G., Elmore, J.S. ORCID:, Oruna-Concha, M.J. ORCID:, 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

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.2007.09.010


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: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

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation