Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking

Putrescine (PUT) spermidine (SPD) and spermine (SPM) concentrations using a UPLC method in chilled mutton lamb and livers 24 h after slaughter were determined PUT concentrations were quantifiable only in some samples Mean SPD concentrations were 4-6 135 and 16 8 mg kg(-1) in the meats sheep and lamb livers respectively The respective SPM concentrations were 17-25 128 and 79 mg kg(-1) SPD and SPM losses of about one fifth and half of the initial level respectively were apparent in mutton loins stored at -18 C for 6 months Significant losses of SPD and SPM were found in mutton loins stored aerobically vacuum-packaged or in a modified atmosphere at + 2 C Boiling and stewing of mutton legs caused SPD and SPM losses of about 40% and roasting of about 60% of the initial content (C) 2010 The American Meat Science Association Published by Elsevier Ltd All rights reserved