Amino acids content as an index of the quality of frozen stored beef meat

ABSTRACT

This work was carried out to study the effect of frozen storage on amino acids content and some physical properties and ammonia content of frozen meat samples. Obtained data were compared with each others to try to determine approximately the storage age of frozen meat samples. Sixty beef meat samples were collected from local market at Ismailia and stored at -20 essential amino acids contents quickly decreased almost to half their initial content at zero time of storage [except leucine] after 9 days of frozen storage. Non-essential amino acids did not show any defined trend to deterioration. On the other hand plasticity, water holding capacity. pH and amount of drip were determined and tabulated. More criteria for estimating storage life of frozen meat and extensive study is needed before any firm conclusion could be reached