title: Water-soluble precursors of beef flavour: I. Effect of diet and breed.
abstract: 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 lumborum 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×Holstein-Friesian) and a dairy breed (Holstein-Friesian) were generally small.
authors: Department of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
authors: G
authors: G
authors: Koutsidis
authors: J S
authors: JS
authors: Elmore
authors: M J
authors: MJ
authors: Oruna-Concha
authors: M M
authors: MM
authors: Campo
authors: J D
authors: JD
authors: Wood
authors: D S
authors: DS
authors: Mottram