Food Science and Biotechnology

  • 제18권1호
  • /
  • Pages.257-261
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  • 2009
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Correlation between Meat Color and L-Carnitine Content in Livestock Meats

  • Fan, Jiang Ping (Department of Food Science and Technology, College of Natural Resources, Yeungnam University) ;
  • Kim, Dong-Yeop (Department of Food Science and Technology, College of Natural Resources, Yeungnam University) ;
  • Han, Gi-Dong (Department of Food Science and Technology, College of Natural Resources, Yeungnam University)
  • 발행 : 2009.02.28
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초록

In this study, the correlation between color of redness and L-carnitine content in meats was investigated using microplate enzymatic assays. The L-carnitine levels and its storage stabilities of domestic and imported livestock products in Korean markets were also studied. The results showed a high correlation (r=0.9764) between L-carnitine content and redness values of homogenized meat solution. Korean native cattle ('Hanwoo') meat showed the highest L-carnitine content ($3.64{\pm}0.14{\mu}mol/g$) in meat samples analyzed in this study. The L-carnitine level of the meats decreases during periods of storage in cold and freezing conditions, and the level of decrease was more significant at $4^{\circ}C$ than at $-20^{\circ}C$, which suggests that the storage stability of L-camitine is related to its storage temperature. This study gives reliable data about correlation between meat color of redness and L-carnitine content, and gives useful information to determine the characteristics of 'Hanwoo'.

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