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Effect of cooking methods and freezing storage on amino acids constituents of lamb meat

✍ Scribed by Ramadan, Ali Abou Serieh

Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 307 KB
Volume: 30
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19860300625

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✦ Synopsis

The flavour of cooked meat and the acceptability of frozen meat, especially those of lamb meat, are affected to a great extent by methods of cooking such as boiling or roasting. These methods of cooking degrade meat protein as an activity of proteolytic enzymes during storage. Amino acids contents, especially essential ones. decreased during freezing and storage in both selected muscles (Longissirnus dorsi muscle and Biccp fcrnoris muscle) under investigation.

Roasting was favoured as a cooking method compared with boiling methods, as the latter proved lower amounts of essential amino acids 11-31,

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