title: Investigation of the levels of N(τ)-Methylhistidine in a range of beef cuts and offals.
abstract: Protein-bound N(τ)-methylhistidine (N-MeHis) has been suggested as an index for the estimation of muscle (meat) protein in meat and meat products. This paper examines the levels of N-MeHis in a range of six prime beef cuts together with beef flank, cheek, mechanically recovered meat (MRM) and offals. The study was undertaken by two separate laboratories using a previously reported HPLC procedure involving the conversion of N-MeHis to a fluorescent derivative. It is shown that, whilst similar N-MeHis levels are present in the prime cuts, there is considerable variation in those found in the other cuts and offals. The average N-MeHis level in six prime cuts observed at both laboratories is 122 μg/g fat-free connective tissue-free (FFCF) meat; however, flank exhibits apparently high N-MeHis levels, whilst cheek and MRM contain only approximately 70% of the level found in the prime cuts. The offals contain between 0 and 65% of the N-MeHis level found in prime cuts. The greater variability and the often lower value of the N-MeHis content of these legitimate meat materials preclude the establishment of a single realistic index for FFCF beef, and present fundamental problems for the assessment of the lean meat content of manufactured beef products by N-MeHis determination.
authors: Unilever Research, Colworth House, Sharnbrook, Bedfordshire MK44 1LQ, Great Britain.
authors: A D
authors: AD
authors: Jones
authors: A C
authors: AC
authors: Homan
authors: D J
authors: DJ
authors: Favell
authors: C H
authors: CH
authors: Hitchcock
authors: P M
authors: PM
authors: Berryman
authors: N M
authors: NM
authors: Griffiths
authors: M J
authors: MJ
authors: Billington