Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor

Yano, Y.; Kataho, Nobuko; Watanabe, Mino; Nakamura, Takamitsu; Asano, Yasukazu

doi:10.1016/0308-8146(95)93297-5

Cited by 57 publications

(27 citation statements)

References 16 publications

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“…Although IMP has been identified as the predominant nucleic acid responsible for meaty flavor (Kawamura and Halpern, 1987), no significant difference between KNC and CB was identified in this study. The amounts of free amino acids and peptides increased during the aging period, but IMP content decreased as it was converted to hypoxanthine through inosine (Yano et al, 1995). Thus, this lack of difference in IMP content between KNC and CB can be attributed to the prolonged storage of the meat samples used in this study.…”

Section: Nucleotides Contentmentioning

confidence: 77%

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

Choe¹,

Nam²,

Jung³

et al. 2010

Korean Journal for Food Science of Animal Resources

107

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To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.

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Section: Nucleotides Contentmentioning

confidence: 77%

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

Choe¹,

Nam²,

Jung³

et al. 2010

Korean Journal for Food Science of Animal Resources

107

View full text Add to dashboard Cite

show abstract

“…Amino acids and peptide levels change with post-mortem ageing in muscle (Spanier et al, 2004) and are known to increase during ageing (Yano et al, 1995). Because the content of free amino acids is interrelated with the taste of chicken meat, ageing can lead to increased flavour.…”

Section: Ageingmentioning

confidence: 99%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

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Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing. Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.

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“…Also, there were no significant (p>0.05) differences in the amount of inosine among all the treatments. Generally, the amount of IMP reached a maximum level after slaughter, and then continuously decreased due to break down into inosine and Hx (Yano et al, 1995). For these reasons, our results showed that a decreased IMP content was associated with an increased Hx content.…”

Section: A -Cmentioning

confidence: 52%

Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

Kim¹,

Lee²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle

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Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor

Cited by 57 publications

References 16 publications

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

Factors affecting cooked chicken meat flavour: a review

Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

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