Correlation between skeletal muscle fiber type and free amino acid levels in Japanese Black steers

Free amino acids are important components of tastants and flavor precursors in meat. To clarify the correlation between muscle fiber type and free amino acids, we determined the concentrations of various free amino acids and dipeptides in samples of different muscle tissues (n = 21), collected from...

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Detalles Bibliográficos
Autores principales: Mashima, Daisuke, Oka, Yoshiaki, Gotoh, Takafumi, Tomonaga, Shozo, Sawano, Shoko, Nakamura, Mako, Tatsumi, Ryuichi, Mizunoya, Wataru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Rapid Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6594095/
https://www.ncbi.nlm.nih.gov/pubmed/30811817
http://dx.doi.org/10.1111/asj.13185

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6594095/
https://www.ncbi.nlm.nih.gov/pubmed/30811817
http://dx.doi.org/10.1111/asj.13185

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