Water-soluble precursors of beef flavour: I. Effect of diet and breed

Georgios Koutsidis, Stephen Elmore, Maria Jose Oruna-Concha, Mari Mar Campo, Jeff D. Wood, Donald Mottram

Research output: Contribution to journalArticlepeer-review

72 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)124-130
JournalMeat Science
Volume79
Issue number1
DOIs
Publication statusPublished - May 2008

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