Molecular Properties of Post‐Mortem Muscle. 7. Changes in Nonprotein Nitrogen and Free Amino Acids of Bovine Muscle

Parrish, F. C.; Goll, Darrel E.; Newcomb, W. J.; Lumen, Benito O. de; Chaudhry, H. M.; Kline, E. A.

doi:10.1111/j.1365-2621.1969.tb00918.x

Cited by 38 publications

(15 citation statements)

References 45 publications

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“…This further demonstrates that significant changes in tenderness occur early during postmortem aging. It could be argued that if aging was carried out for a longer time, significant changes could have been detected in tenderness; however, our earlier work demonstrated that W-B shear values change little between 7 and 28 days of postmortem time (Parrish et al, 1969).…”

Section: Discussionmentioning

confidence: 97%

Relationship of Myofibril Fragmentation Index to Measures of Beefsteak Tenderness

Olson

Parrish

1977

Journal of Food Science

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163

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Samples were removed from 6 veal, 35 A-maturity and 12 C-maturity bovine longissimus (L) muscles at 1 and 7 days postmortem. Myofibril fragmentation index (MFI), Warner-Bratzler (W-B) shear-force, sensory panel evaluation and sodium dodecyl sulfate (SDS) polyacrylamide gels of myofibrils were determined on muscle samples and steaks. Correlation coefficients between MFI and W-B shear-force were -0.95, -0.73 and -0.65 and, between MFI and sensory tenderness, were 0.97, 0.75 and 0.72 for steaks postmortem aged for 7 days at 2°C from veal, A-maturity and C-maturity carcasses, respectively. SDS-polyacrylamide gels showed that the intensity of the 30,000-dalton component corresponded to the tenderness level of the steaks. These results demonstrate that MFI accounts for about 50% of the variation in tenderness and that myofibril fragmentation and the intensity of the 30,000-dalton component offer potential usefulness as indices of tenderness.

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Section: Discussionmentioning

confidence: 97%

Relationship of Myofibril Fragmentation Index to Measures of Beefsteak Tenderness

Olson

Parrish

1977

Journal of Food Science

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163

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“…Many studies have shown the changes of FAA during storage. Isoleucine, tyrosine, valine, threonine + leucine and aspartic acid + phenylalanine increased as much as four‐ to six‐fold during storage (Parrish et al . 1969), but large increments were observed on alanine, threonine + leucine and lysine in the Parrish et al .…”

Section: Discussionmentioning

confidence: 99%

Effects of slaughter age on the levels of free amino acids and dipeptides in fattening cattle

Watanabe

Ueda

Higuchi

2004

Animal Science Journal

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The effects of slaughter age, breed type and postmortem period were studied on the concentrations of free amino acids (FAA) and dipeptides (carnosine and anserine) in Longissimus dorsi muscle of beef. Slaughter age affected the levels of most FAA and dipeptides, and the concentrations of these compounds were significantly lower at 35 months of age than either 15 or 25 months of age. Slight increases were observed at 25 months compared with 15 months, but the differences were not significant except for a few FAA. These tendencies still remained when the concentrations were recalculated on the basis of protein. A significant breed effect was observed for taurine, carnosine and anserine. Almost all FAA were significantly increased during postmortem conditioning, but the level of each FAA fluctuated, and the fluctuations could not be explained statistically by slaughter age or breed differences.

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“…Parrish et al ( 1969b) reported that the aging of beef for 4 days at 2'C is accompanied by large increases in Ala, Val, Glu and Lys. Field et al ( 197 1) reported that large increases in Val, Thr+Ser, Glu, Leu, and Lys are obtained by the aging ofbeef at 2'C for 5 days.…”

Section: Improvement Of Meat Tastementioning

confidence: 99%

Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging.

Nishimura

1998

FSTI

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It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is involved in the increase in free amino acids and peptides in meats during postmortem aging. Especially, the increase in free amino acids is thought to contribute to the enhancement of brothy taste including umami, while the increase in peptides is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins, while the increase in free amino acids is caused by the action of aminopeptidases C, H and P on the peptides during postmortem aging.

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Molecular Properties of Post‐Mortem Muscle. 7. Changes in Nonprotein Nitrogen and Free Amino Acids of Bovine Muscle

Cited by 38 publications

References 45 publications

Relationship of Myofibril Fragmentation Index to Measures of Beefsteak Tenderness

Relationship of Myofibril Fragmentation Index to Measures of Beefsteak Tenderness

Effects of slaughter age on the levels of free amino acids and dipeptides in fattening cattle

Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging.

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