Composition of Raw and Roasted Lamb and Mutton II. Amino Acids

Blum, Amos E.; Lichtenstein, Harold; Murphy, Elizabeth W.

doi:10.1111/j.1365-2621.1966.tb03283.x

Cited by 10 publications

(3 citation statements)

References 14 publications

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“…In casein heated at 130 °C for 8 h, only a 4% decrease in the availability of tryptophan was observed as measured by the growth of Streptococcus zymogenes (Osnet and Johnson, 1975). No reduction in the availability of this amino acid as measured by Leuconostoc mesenteroid.es was observed when lamb or mutton meat was cooked in an oven (Blum et al, 1966). However, heating cod muscle at 85 °C for 27 h reduced the availability by 16.5% as measured by S. zymogenes growth (Miller et al, 1965).…”

Section: Nutritionmentioning

confidence: 99%

Chemistry, analysis, nutritional value, and toxicology of tryptophan in food. A review

Friedman¹,

Cuq²

1988

J. Agric. Food Chem.

119

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Section: Nutritionmentioning

confidence: 99%

Chemistry, analysis, nutritional value, and toxicology of tryptophan in food. A review

Friedman¹,

Cuq²

1988

J. Agric. Food Chem.

119

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“…Lamb meat, containing high content of protein, essential amino acids and essential fatty acids, has become increasingly popular around the world in recent years (Blum et al ., 1966; Bekhit et al ., 2021a). However, the high water content and the abundance of nutrients on lamb meats' surface make it become one of the most perishable types of food, which could cause a huge waste of meat resources and endanger human health directly (Zhang et al ., 2012; Carrizosa et al ., 2017; Yin et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%

A multiple parameters fusion model based on hydrogen sulfide for accurately evaluating the freshness of lamb meat

Zhang

et al. 2023

Int J of Food Sci Tech

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Summary Hydrogen sulfide (H2S), as an important freshness indicator of meat, can effectively reflect the degree of spoilage. However, establishing a multiple parameters fusion model with temperature correction to fit the relationship between the H2S concentration and other freshness indicators is still a challenge. In this study, the M. longissimus thoracis et lumborum muscle (LTL) of lamb was stored in air packaging at 0 °C, 4 °C, 8 °C, 12 °C and 25 °C, respectively, to monitor the changes of gaseous H2S and other fresh indicators. The correlation analysis indicates that H2S concentration is highly consistent with lamb meat freshness. During the analysis, the well‐fitted Stirling models show high statistical relationships between H2S and total viable count (TVC)/total volatile base nitrogen (TVB‐N) values with the determination coefficients (R2) all exceeding 0.9000. Subsequently, the fusion freshness prediction models with the temperature corrections were successfully established by fusing the exponential models into the Stirling models. As verified, the fusion freshness prediction models based on H2S concentration can offer accurate predictions of the TVC and TVB‐N values of lamb meat at different temperatures with an R2 of 0.9352 and 0.8627, respectively. The proposed models might be used to accurately forecast and evaluate the freshness of meat in the process of storage.

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“…Colombo et al, 1958), cooking (Ginger THE TOTAL amino acid composition of et al, 1954;Zoltowska, 1967), and muscle protein is quite constant regard-frozen storage time and temperature less of the species or the muscle from (Golovkin et al, 1966). Ma et al (1961) which it is obtained (Lyman et al, 1949;and Usborne (1967) have shown that Schweigert et al, 1945;Blum et al, greater amounts of certain free amino 1966). Nevertheless, free amino acid acids are related to more tender beef and composition of muscle has been reported pork, respectively.…”

mentioning

confidence: 95%

Free Amino Acids in Bovine Muscles and Their Relationship to Tenderness

Field

Chang

1969

Journal of Food Science

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SUMMARY —Free amino acid (FAA) analyses were conducted on 87 I. dorsi and 58 b. femoris samples from cattle varying in sex, breeding and age to study the relationships between these muscle constituents and Warner‐Bratzler Shear values. The b. femoris contained greater amounts of FAA than the I. dorsi and was significantly tougher. Muscles from a line of cattle that tended to be more tender possessed greater amounts of FAA. With few exceptions the I. dorsi of steers contained greater amounts of FAA than the same muscle from bulls. Differences in bull muscles due to age were not significant for any FAA. Steer muscle with low shear values tended to possess greater amounts of FAA than steers with high shear values. Although not significantly correlated individual and total FAA increased slightly with increasing tenderness within beef muscles.

show abstract

Composition of Raw and Roasted Lamb and Mutton II. Amino Acids

Cited by 10 publications

References 14 publications

Chemistry, analysis, nutritional value, and toxicology of tryptophan in food. A review

Chemistry, analysis, nutritional value, and toxicology of tryptophan in food. A review

A multiple parameters fusion model based on hydrogen sulfide for accurately evaluating the freshness of lamb meat

Free Amino Acids in Bovine Muscles and Their Relationship to Tenderness

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