SUMMARYPaper chromatography was used in studying variations in the free amino acid content of beef muscle. Analysis of eleven cuts representing nine muscles from a cow shows a variation in the content of certain free amino acids. In general, the variation of the peak of the curve obtained from the chromatogram by a photoelectric densitometer is greatest in the leucine‐isoleucine spot. The more tender cuts (Longissimus dorsiandPsoas major) contain more leucine‐isoleucine than the less tenderSemitendinosus.This was further evidenced in a comparative study of these same muscles from seven beef animals. In each of these seven animals the amounts of these free amino acids increased from the less tender to the more tender muscles. Since the results agree in general with those found by other methods, this study is now being extended to many more anim
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