Studies on the Flavor of Meats |
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| Authors: | Mamoru Terasaki Masahiro Kajikawa Eiichiro Fujita Kiyofumi Ishii |
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| Institution: | Food Division, Technical Center, Takeda Chemical Industries, Ltd., Osaka |
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| Abstract: | 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. |
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