Changes in glycogen and monosaccharide during aging of Japanese Black cattle beef
2020
Komatsu, T. (Livestock Experiment Station of Yamagata Integrated Agricultural Research Center, Shinjo, Yamagata (Japan)) | Komatsu, M. | Shoji, N.
Water-soluble metabolites, such as glucose and amino acids, contribute to the development of meat flavor upon heating via the Maillard reaction. The present study showed the changes in glycogen and monosaccharide during aging of diaphragm, Trapezius, and Longissimus lumborum muscle in Japanese black cattle beef. The results indicated that monosaccharides in beef increased during aging. On the diaphragm and Longissimus lumborum muscle, positive correlation between the glycogen concentration of the beef from hot carcasses (0 day postmortem) and the increment of monosaccharide during 2 or 3 day's aging was shown. Furthermore, on the Trapezius and Longissimus lumborum muscle, positive correlation between the glycogen concentration of the beef from cold carcasses and the increment of monosaccharide during 14 day's aging was shown. These results suggested that the large amount of glycogen in hot carcasses or cold carcasses caused the production of large amount of monosaccharides during aging, which caused the preferable flavor. In addition, it was suggested that we could use the amount of glycogen in the early stage of postmortem as a novel marker of the beef quality in Japanese Black cattle.
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