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• W2013817545 abstract "Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and other amino compounds were monitored in beef muscle (M. longissimus lumborum), stored for 21days at 4°C, in order to evaluate how post-mortem conditioning may affect flavour formation in beef. The major effects observed in sugar-related substances were the dephosphorylation of the phosphates of glucose, fructose and mannose, to yield their free sugars, as well as the breakdown of inosine 5'-monophosphate, to give a sixfold increase in ribose. Total reducing sugars increased by only 15% during conditioning, while glycogen levels remained unchanged from 2days post-slaughter. Free amino acids increased during conditioning, particularly between days 7 and 14. Phenylalanine, methionine, lysine, leucine and isoleucine were the amino acids showing the greatest increase with conditioning time, with methionine, in particular, showing a sevenfold increase during the conditioning period. The effects of these precursor changes on cooked beef flavour are discussed." @default.
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• W2013817545 date "2008-06-01" @default.
• W2013817545 modified "2023-10-18" @default.
• W2013817545 title "Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning" @default.
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• W2013817545 doi "https://doi.org/10.1016/j.meatsci.2007.09.010" @default.
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