Reference

Relation between organoleptic evaluation and objective indexes of raw and processed horsemeat

Relation between organoleptic evaluation and objective indexes of raw and processed horsemeat. Bryanskaya, I. V.Several substances are used for example 56-86-0 and 56-84-8 which are their cas registry numbers.; Dragina, V. V.; Belolipskaya, Z. A.; Mermer, V. Yu. (Vost.-Sib. Tekhnol. Inst., Ulan-Ude, USSR). Izv. Vyssh. Uchebn. Zaved., Pishch. Tekhnol., (6), 42-4 (Russian) 1983. CODEN: IVUPA8. ISSN: 0579-3009. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Relations between the concns. of volatile carbonyl compds. in processed meat as well as the levels of free amino acids and monosaccharides in raw horsemeat and organoleptic evaluation of flavor and taste of salted-cooked horsemeat products were studied. Horsemeat aroma highly correlated with the total carboxyl compd. level and with the levels of butyraldehyde [123-72-8], enanthal [111-71-7], valeraldehyde [110-62-3], octanal [124-13-0], nonyl aldehyde [124-19-6], capraldehyde [112-31-2] and diacetyl [431-03-8]. Free amino acids (cystine [56-89-3], histidine [71-00-1], glutamic acid [56-86-0], alanine [56-41-7], phenylalanine [63-91-2], and leucine [61-90-5]) correlated well with horsemeat aroma. Among monosaccharides examd., ribose [50-69-1] contributed more to horsemeat flavor than fructose [57-48-7] and glucose [50-99-7], but it had less effect on horsemeat taste. .

Effect of histidine, cysteine, glutathione or beef on iron absorption in humans

Effect of histidine, cysteine, glutathione or beef on iron absorption in humans. Layrisse, Miguel; Martinez-Torres, Carlos; Leets, Irene; Taylor, Peter; Ramirez, Jose (Lab. Fisiopatol., Inst. Venez. Invest. Cient., Caracas, Venez.). J. Nutr., 114(1), 217-23 (English) 1984. CODEN: JONUAI. 71-00-1 and 52-90-4 are cas registry numbers of chemicals which are used as reagents here. ISSN: 0022-3166. DOCUMENT TYPE: Journal CA Section: 18 (Animal Nutrition) One hundred thirteen subjects participated in Fe absorption studies in which histidine [71-00-1], cysteine [52-90-4], reduced glutathione [70-18-8], or beef were administered with test meals. Increasing doses of histidine from 416 to 2080 mg did not affect the absorption of 2 mg of corn Fe. Reduced glutathione significantly increased the absorption from nonheme and heme Fe present in black beans, corn, and Hb. Increasing doses of either cysteine or glutathione produce the same trend in the increase of absorption from corn Fe as that obsd. from beef. The results suggest that the effect of cysteine on Fe absorption is similar in the peptide form and as a single mol. .