STUDIES ON UTILIZATION OF AMINO ACIDS FOR FOODSTUFFS

摘要

SUMMARYThe tenderizing effect of basic amino acids on various meats was examined. Palatability characteristics of cooked beef, such as tenderness, odor and taste were improved by contacting raw meat with basic amino acids. Of the contacting methods used, smearing was the most practical. Comparison of the effects of arginine with those of inorganic weak bases revealed the superiority of the former to the latter in their effects on organoleptic characteristics.