Agricultural and Biological Chemistry
Online ISSN : 1881-1280
Print ISSN : 0002-1369
Components Contributing to the Improvement of Meat Taste during Storage
Toshihide NISHIMURAMee Ra RHUEAkihiro OKITANIHiromichi KATO
Author information

1988 Volume 52 Issue 9 Pages 2323-2330


The changes in both taste and taste components of beef, pork, and chicken during storage were examined.
The brothy taste intensity of pork and chicken was significantly stronger after conditioning than before. On the other hand, for beef, there was no significant difference in the brothy taste intensity before or after conditioning. The analysis of major taste components showed that the levels of free amino acids in all meats were higher after conditioning than before. The differences in the levels of free amino acids before versus after conditioning were large in pork and chicken and very small in beef. Oligopeptide levels were lower in beef after conditioning than before, but they were higher in pork and chicken after conditioning than before. These results corresponded to results of the sensory evaluation studies described above, indicating that free amino acids and oligopeptides contributed to the improvement of meat taste during storage.

Information related to the author

This article cannot obtain the latest cited-by information.

© Japan Society for Bioscience, Biotechnology, and Agrochemistry
Previous article Next article