期刊
MEAT SCIENCE
卷 79, 期 1, 页码 124-130出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2007.08.008
关键词
flavour precursors; sugars; amino acids; Nucleotides; beef; diet; breed
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 hanborum 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 x Holstein-Friesian) and a dairy breed (Holstein-Friesian) were generally small. (C) 2007 Elsevier Ltd. All rights reserved.
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