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Free Amino Acid Content of Chicken Muscle from Broilers and Hens
Author(s) -
MILLER JULIUS H.,
DAWSON L. E.,
BAUER DORIS H.
Publication year - 1965
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.1365-2621.1965.tb01777.x
Subject(s) - taurine , tenderness , amino acid , histidine , food science , lysine , broiler , proline , chemistry , biochemistry , biology
SUMMARY Free amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tenderness. In general, ammonia nitrogen remained fairly constant throughout the study. Storage resulted in increases in free amino acids, with proline being a major exception. Light meat showed less free amino acids than dark meat, with major exceptions being lysine and histidine. In most cases, broilers had more free amino acids than hens. Taurine concentration was much higher in the dark meat of both broilers and hens. No relation was found between tenderness and the general pattern of free amino acid concentration or between tenderness and the concentration of any single free amino acid.