Components Contributing to the Improvement of Meat Taste during Storage

Nishimura, Toshihide; Rhue, Mee Ra; Okitani, Akihiro; Kato, Harubumi

doi:10.1080/00021369.1988.10869028

Cited by 78 publications

(125 citation statements)

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“…The increases in Ser, Glu, Gly, Ala, Leu, and Lys contents were especially large in both meat mixtures with and without lactic fermentation. These changes, except the increase in Lys content, agreed with those during pork aging reported by Nishimura et al 10 ) and Bower. ll ) This suggested that changes in FAA during lactic fermentation were similar in quality to those during meat-conditioning.…”

Section: Fig 1 Changes In Nonprotein Nitrogen and Free Amino Acid Dsupporting

confidence: 82%

Effects of Meat-conditioning and Lactic Fermentation on Pork Muscle Protein Degradation

Kato

Matsuda

Tahara

et al. 1994

Bioscience, Biotechnology, and Biochemistry

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Section: Fig 1 Changes In Nonprotein Nitrogen and Free Amino Acid Dsupporting

confidence: 82%

Effects of Meat-conditioning and Lactic Fermentation on Pork Muscle Protein Degradation

Kato

Matsuda

Tahara

et al. 1994

Bioscience, Biotechnology, and Biochemistry

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“…Because the content of free amino acids is interrelated with the taste of chicken meat, ageing can lead to increased flavour. Nishimura et al (1988) also noted that an increase in free amino acids during conditioning is responsible for meaty taste. These components serve either directly as flavour components or as a pool of reactive flavour intermediates that form many of the characteristic meat flavours after cooking (Spanier et al, 1997).…”

Section: Ageingmentioning

confidence: 99%

“…For example, Fujimura et al (1996) indicated that glutamate and IMP contributed to the taste of chicken meat, and Nishimura et al (1988) noted that an increase in free amino acids during conditioning affected the umami taste. Moreover, Vani et al (2006) suggested that cooking of Indian country hen meat at high temperatures resulted in improved flavour, primarily because of the formation of high levels of IMP degradation compounds.…”

Section: Lipid Class and Fatty Acid Compositionmentioning

confidence: 99%

Factors affecting cooked chicken meat flavour: a review

Jayasena

Ahn

Nam

et al. 2013

World's Poultry Science Journal

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Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing. Flavour, one of the most important factors affecting consumers' meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several pre-and post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the development of off-flavours through lipid oxidation, which reduce the quality of the chicken meat. The aim of this review is to discuss the main factors affecting cooked chicken meat flavour which helps producers and consumers to produce the most flavoured and consistent product possible. Cooked chicken meat flavour is thermally derived via the Maillard reaction, the degradation of lipids, and interaction between these two reactions. Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.

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“…Carnosine (β-alanyl-L-histidine) and its derivative anserine (β-alanyl-1-methyl-L-histidine) are high in the breast muscle (Musculus pectoralis superficialis, MPS) of chickens (Nishimura et al, 1988;Aristoy and Toldra, 2004). They are known as antioxidants (Kohen et al, 1988) and putative neurotransmitters (Tomonaga et al, 2004;Tomonaga et al, 2005a).…”

Section: Introductionmentioning

confidence: 99%

β-Alanine Enhances Brain and Muscle Carnosine Levels in Broiler Chicks

2012

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Carnosine and its methylated derivative anserine are dipeptides present in high levels in chicken muscles. They are antioxidants and putative neurotransmitters. If administration of β-alanine, one of the constituents of carnosine, could increase levels of these dipeptides in the brain and muscles, it may improve brain function and increase commercial values of the chicken meat. In the present study, we investigated whether orally administered β-alanine could increase these dipeptide levels in the brain, Musculus pectoralis superficialis, and plasma in broiler chicks. Broilers (2 days old) were given oral doses of β-alanine (0.176, 0.88, 4.4 and 22 mmol/kg) twice a day for 5 days. Carnosine levels were dose-dependently increased in the brain, Musculus pectoralis superficialis, and plasma while no influence of anserine was detected. These results suggest that supplemental β-alanine could be effective in increasing carnosine levels in the brain and muscle of broiler chicks.

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Components Contributing to the Improvement of Meat Taste during Storage

Cited by 78 publications

References 0 publications

Effects of Meat-conditioning and Lactic Fermentation on Pork Muscle Protein Degradation

Effects of Meat-conditioning and Lactic Fermentation on Pork Muscle Protein Degradation

Factors affecting cooked chicken meat flavour: a review

β-Alanine Enhances Brain and Muscle Carnosine Levels in Broiler Chicks

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