Water-soluble precursors of beef flavour: I. Effect of diet and breed
2008
Koutsidis, G. | Elmore, J.S. | Oruna-Concha, M.J. | Campo, M.M. | Wood, J.D. | Mottram, D.S.
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 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 AngusxHolstein-Friesian) and a dairy breed (Holstein-Friesian) were generally small.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library