Correlation between Meat Color and L-Carnitine Content in Livestock Meats
2009
Fan, Jiang Ping, Yeungnam University, Gyeongsan, Republic of Korea | Kim, D.Y., Yeungnam University, Gyeongsan, Republic of Korea | Han, G.D., Yeungnam University, Gyeongsan, Republic of Korea
In this study, the correlation between color of redness and L-carnitine content in meats was investigated using microplate enzymatic assays. The L-carnitine levels and its storage stabilities of domestic and imported livestock products in Korean markets were also studied. The results showed a high correlation (r=0.9764) between L-carnitine content and redness values of homogenized meat solution. Korean native cattle ('Hanwoo') meat showed the highest L-Carnitine content (3.64±0.14 μmol/g) in meat samples analyzed in this study. The L-carnitine level of die meats decreases during periods of storage in cold and freezing conditions, and the level of decrease was more significant at 4℃ than at -20℃, which Suggests that the storage stability of L-carnitine is related to its storage temperature. This study gives reliable data about correlation between meat color of redness and L-carnitine content, and gives useful information to determine the characteristics of 'Hanwoo'.
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