Accumulation of Free Amino Acids in Autolytic Muscle Tissue in Cold Processing of Beef,
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
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A study of the changes in the amino acid content in autolytic muscle tissue of meat is of practical interest in order to judge the degree and nature of proteolysis, as well as of transformations of free amino acids into other products. A number of amino acids have an important role in forming the flavor of meat and bouillon. Amino acids part in formation of aroma as a result of their being transformed into other substances is not excluded. The task of the study was to compare accumulation of free amion acids in the process of autolysis of cattle muscle under conditions of aging at 4C and freezing with subsequent defrosting, after prolonged storage in the frozen state and defrosting and also after storage of defrosted muscle tissue 4C.
- Food, Food Service and Nutrition