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KMID : 1007520090180010257
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Food Science and Biotechnology
2009 Volume.18 No. 1 p.257 ~ p.261
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Correlation between Meat Color and L-Carnitine Content in Livestock Meats
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Fan Jiang-Ping
Han Gi-Dong
Kim Dong-Yeop
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Abstract
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In this study, the correlation between color of redness and L-carnitine content in meats was investigated usingmicroplate enzymatic assays. The L-carnitine levels and its storage stabilities of domestic and imported livestock products inKorean markets were also studied. The results showed a high correlation (r=0.9764) between L-carnitine content and rednessvalues of homogenized meat solution. Korean native cattle (‘Hanwoo’) meat showed the highest L-carnitine content(3.64±0.14μmol/g) in meat samples analyzed in this study. The L-carnitine level of the meats decreases during periods of storagein cold and freezing conditions, and the level of decrease was more significant at 4oC than at ?20oC, which suggests that thestorage stability of L-carnitine is related to its storage temperature. This study gives reliable data about correlation between meatcolor of redness and L-carnitine content, and gives useful information to determine the characteristics of ‘Hanwoo’.
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KEYWORD
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correlation, L-carnitine, meat color, ‘Hanwoo’, storage stability
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