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Analysis of tissue constituents. Extract of fresh ox‐muscle
Author(s) -
Bender A. E.,
Wood T.,
Palgrave J. A.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740091207
Subject(s) - maillard reaction , chemistry , sugar , extraction (chemistry) , food science , reducing sugar , carnitine , chromatography , biochemistry
An extract of fresh ox‐muscle was prepared in the laboratory under conditions designed to minimise any chemical change. A complete analysis was made of this extract and compared with that of commercial meat extract. Despite the different methods of extraction and subsequent treatment, the two extracts showed remarkably similar composition. The major difference was the loss of free amino‐acids and sugars from the muscle extract and the formation of brown pigmented substances, presumed to be of the Maillard type, in the commercial material. A substance reducing triphenyltetrazolium chloride, believed to be a sugar derivative, was found in the muscle extract but not in the commercial meat extract. A method is described for the estimation of carnitine.