Earticle

초록

영어

In this study, the correlation between color of redness and L-carnitine content in meats was investigated usingmicroplate enzymatic assays. The L-carnitine levels and its storage stabilities of domestic and imported livestock products inKorean markets were also studied. The results showed a high correlation (r=0.9764) between L-carnitine content and rednessvalues of homogenized meat solution. Korean native cattle (‘Hanwoo’) meat showed the highest L-carnitine content(3.64±0.14µmol/g) in meat samples analyzed in this study. The L-carnitine level of the meats decreases during periods of storagein cold and freezing conditions, and the level of decrease was more significant at 4oC than at −20oC, which suggests that thestorage stability of L-carnitine is related to its storage temperature. This study gives reliable data about correlation between meatcolor of redness and L-carnitine content, and gives useful information to determine the characteristics of ‘Hanwoo’.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Jiang Ping Fan [ Department of Food Science and Technology, College of Natural Resources, Yeungnam University, Gyeongsan,Gyeongbuk 712-749, Korea; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, PR China ]
• Dong Yeop Kim [ Department of Food Science and Technology, College of Natural Resources, Yeungnam University, Gyeongsan,Gyeongbuk 712-749, Korea2College ]
• Gi Dong Han [ Department of Food Science and Technology, College of Natural Resources, Yeungnam University, Gyeongsan,Gyeongbuk 712-749, Korea2College ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664