Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2451758 | Meat Science | 2008 | 7 Pages |
Abstract
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 Angus × Holstein-Friesian) and a dairy breed (Holstein-Friesian) were generally small.
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Authors
G. Koutsidis, J.S. Elmore, M.J. Oruna-Concha, M.M. Campo, J.D. Wood, D.S. Mottram,