ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Electrical stimulation (ES) of a beef carcass increases the content of free amino acids, which affects meat flavor. Levels of glutamic acid (Glu)-aminopeptidase activity were similar in both control and ES meat but decreased during storage to about 65% at 14 days. When 2-ketoglutaric acid (a substrate of transaminase) was added to the sarcoplasm, the level of Glu increased. Transaminase activity was unaffected by storage and was about 20% greater in ES than in the control. Transaminase activity in beef was confirmed when radioactive 2-ketoglutaric acid was added to the sarcoplasm. Results suggest that transaminase contributes to accumulation of some amino acids such as Glu in beef during conditioning.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15046.x
