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http://dx.doi.org/10.7744/cnujas.2014.41.4.433

Effect of age on the contents of carnitine, free amino acid, and nucleotide-related compound in ribeye and top round from Holstein calf  

Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Park, Beomyoung (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Kang, Sun Moon (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
Publication Information
Korean Journal of Agricultural Science / v.41, no.4, 2014 , pp. 433-440 More about this Journal
Abstract
This study was conducted to investigate the effect of age on the contents of carnitine, free amino acid, and nucleotide-related compound in Holstein calf meat. Twenty calves were allocated into four age groups (3, 6, 9, or 12 mon of age; n=5/group), and ribeye (M. longissimus dorsi) and top round (M. semimembranosus) were excised from left side of each carcass on day 1 post-mortem. Carnitine contents for ribeye and top round were 0.79~1.16 and 0.65~1.26 mg/100 g, respectively, and those showed a tendency to be the highest in 3 mon group. The contents of majority of free amino acids were the highest (p<0.05) in ribeye and top round from 12 mon group. The contents of adenosine monophosphate, inosine monophosphate, and inosine were the highest (p<0.05) in ribeye and top round from 12 mon group, but hypoxanthine content was the lowest (p<0.05) in those from 12 mon group. These findings suggest that age decreases the carnitine content but increases free amino acid and good taste-related nucleotides contents in Holstein calf meat.
Keywords
Age; Calf; Carnitine; Free amino acid; Nucleotide;
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