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Studies on the Flavor of Meats
35
Citations
0
References
1965
Year
NutritionFlavoromicsFood AnalysisRelated SubstancesEducationMeat QualityFood ChemistryInosinic AcidAnimal ProductionHealth SciencesAnimal PhysiologyIn Vitro FermentationAnimal NutritionFood QualitySlaughter MethodsMeat PackagingAnimal SciencePhysiologyAnimal HealthMetabolismMeat SciencePoultry Science
Investigation on the changes of inosinic acid and its related substances in meats (chickens and pigs) revealed that the pathway of the formation and degradation of inosinic acid in meats was as follows: ATP→ADP→AMP→IMP→Inosine→Hypoxanthine. The time and the amount reaching maximum content of inosinic acid in meats were varied with the species of animals and slaughter methods.