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  • A review of the effects of L-arginine and L-lysine on the physicochemical properties of meat and meat products.

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    Author(s) : Zhang DaoJingZhou CunLiu

    Author Affiliation : School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.

    Author Email : 1752971404@qq.comzhoucl4@hfut.edu.cn

    Journal article : Meat Research / Roulei Yanjiu 2020 Vol.34 No.6 pp.96-102 ref.56

    Abstract : In recent years, the application of L-argininearginineSubject Category: Chemicals and Chemical Groups
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    (Arg) and L-lysinelysineSubject Category: Chemicals and Chemical Groups
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    (Lys) in meat and meat productsmeat productsSubject Category: Commodities and Products
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    has attracted widespread attention. Many significant progresses have been made in studying the effects of the two amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
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    on improving the physicochemical propertiesphysicochemical propertiesSubject Category: Properties
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    of meat and meat products such as water-holding capacity, texturetextureSubject Category: Properties
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    , color and tendernesstendernessSubject Category: Properties
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    . This paper focuses on the latest progress in research on the effects of Arg and Lys on the water-holding capacity and texture of meat and meat products as well as the underlying mechanisms. Meanwhile, the current status of research on their effects on the color, flavorflavorSubject Category: Properties
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    flavorSubject Category: Properties
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    , tenderness, protein and lipid oxidation of meat and meat products is also summarized, in order to provide theoretical support for the application of these two amino acids in the meat industry in the future.

    ISSN : 1001-8123

    DOI : 10.7506/rlyj1001-8123-20200422-098

    Record Number : 20203330879

    Publisher : China Food Publishing Co.

    Location of publication : Beijing

    Country of publication : China

    Language of text : Chinese

    Language of summary : English

    Indexing terms for this abstract:

    Descriptor(s) : meatmeatSubject Category: Commodities and Products
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    , meat productsmeat productsSubject Category: Commodities and Products
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    , meat qualitymeat qualitySubject Category: Properties
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    , water holding capacitywater holding capacitySubject Category: Properties
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    , amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
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    , argininearginineSubject Category: Chemicals and Chemical Groups
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    , flavourflavourSubject Category: Properties
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    , lipid peroxidationlipid peroxidationSubject Category: Miscellaneous
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    , lysinelysineSubject Category: Chemicals and Chemical Groups
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    , organoleptic traitsorganoleptic traitsSubject Category: Properties
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    , physicochemical propertiesphysicochemical propertiesSubject Category: Properties
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    , tendernesstendernessSubject Category: Properties
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    , texturetextureSubject Category: Properties
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    , water contentwater contentSubject Category: Properties
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    Identifier(s) : flavorflavorSubject Category: Properties
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    , organoleptic properties