Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat

“…However, these studies did not investigate the changes in concentrations of sugars such as ribose and ribose phosphate, or how these pathways may contribute to the availability of flavor precursors in the raw meat. More recent studies have determined a range of sugars in beef during ageing (Koutsidis, et al, 2008).…”

Effects of dry aging on physicochemical properties of beef cattle loins

“…젖산이 축척됨에 따라 특정 pH 범위에서 근육 내 에 존재하는 칼파인과 카텝신 같은 칼슘활성화효소(CAF)가 활성 화되어 근소편화를 촉진하여 연도를 증진시키고, 특히 건조숙성 은 겉표면이 호기적 상태에 상대습도와 건조 온도에 따라서 숙 성되는 것이 특징이며, 단백질 분해와 지방분해 과정을 통하여 유리아미노산과 유리지방산을 생성하고 이는 다양한 풍미향상 물 질과 결합하여 풍미를 향상시킨다 (6)(7)(8)(9)(10). 건조숙성육과 습식숙성 육을 비교하였을 때 연도는 건조숙성육과 습식숙성육 모두 연도 가 상승한 반면, 풍미는 건조숙성육에서 우수하게 나타났으며, 습 식숙성육은 원료육과 두드러진 차이를 보이지 않았다 (11)(12)(13)(14)(15).…”

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

“…On the other hand, these sulphur-containing amino acids are potent precursors of volatile compounds which possess the odor flavor of cooked meat. Koutsidis et al (2008b) reported that the precursors of volatile sulfur-containing compounds are formed from sulfur-containing amino acids, which break down during the cooking of meat. Thus, from our results it is suggested that genetic (breed) may be one of the important factors affecting the FAAs content, and the results indicating the FAA differences between the two examined breeds is probably due to the differences in the proteolytic levels directly caused by the enzyme activity.…”

“…The taste-active compounds in beef not only contribute to the tastes but also further react with each other generating the aroma components through some pathways such as Maillard reaction (Mottram, 1994). Furthermore, earlier workers (Koutsidis et al, 2008b;Nishimura, 1998) reported that chiller aging of meat led to the increase in concentrations of tasteactive compounds which improved the tastes of meat. However, it has been reported that the time and amount of reaching maximum or minimum in meat varied depending on pre-slaughter and post-slaughter factors (Koga et al, 1987;Koutsidis et al, 2008a;Sasaki et al, 2007).…”