Premium
A Study of the Free Amino Acids in Bovine Muscles
Author(s) -
MA ROBERTA M.,
MATLACK M. B.,
HINER R. L.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00394.x
Subject(s) - leucine , longissimus dorsi , isoleucine , amino acid , chemistry , amino acid analysis , food science , biochemistry
SUMMARY Paper chromatography was used in studying variations in the free amino acid content of beef muscle. Analysis of eleven cuts representing nine muscles from a cow shows a variation in the content of certain free amino acids. In general, the variation of the peak of the curve obtained from the chromatogram by a photoelectric densitometer is greatest in the leucine‐isoleucine spot. The more tender cuts ( Longissimus dorsi and Psoas major ) contain more leucine‐isoleucine than the less tender Semitendinosus. This was further evidenced in a comparative study of these same muscles from seven beef animals. In each of these seven animals the amounts of these free amino acids increased from the less tender to the more tender muscles. Since the results agree in general with those found by other methods, this study is now being extended to many more animals.