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Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking
- Dadáková, Eva, Pelikánová, Tamara, Kalač, Pavel
- Meat science 2011 v.87 no.2 pp. 119-124
- boiling, lamb meat, lambs, legs, liver, loins, mutton, putrescine, roasting, slaughter, spermidine, spermine, stews
- Putrescine (PUT), spermidine (SPD) and spermine (SPM) concentrations using a UPLC method, in chilled mutton, lamb and livers 24h after slaughter were determined. PUT concentrations were quantifiable only in some samples. Mean SPD concentrations were 4–6, 13.5 and 16.8mgkg⁻¹ in the meats, sheep and lamb livers, respectively. The respective SPM concentrations were 17–25, 128 and 79mgkg⁻¹. SPD and SPM losses of about one fifth and half of the initial level, respectively, were apparent in mutton loins stored at −18°C for 6months. Significant losses of SPD and SPM were found in mutton loins stored aerobically, vacuum-packaged or in a modified atmosphere at +2°C. Boiling and stewing of mutton legs caused SPD and SPM losses of about 40% and roasting of about 60% of the initial content.