Content of polyamines in beef and pork after animal slaughtering

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F06%3A00007230" target="_blank" >RIV/60076658:12220/06:00007230 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Content of polyamines in beef and pork after animal slaughtering
Original language description
Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in an array of important human physiological roles, including tumour growth. Physicians and dieticians thus need reliable information on polyamine contents in foods. However, data for both fresh and processed beef and pork are limited. We therefore determined the initial content of the polyamines 24 hours after slaughtering in sirloin and rump of 63 young bulls and in loin and leg of 27 pigs of both genders. Polyamineswere determined as N-benzamides by micellar electrokinetic capillary chromatography. PUT and SPD contents in the most of meat samples were negligible. Mean SPM contents were about (22 +/- 6) mg kg-1 in sirloin and rump. No significant correlations at P <0.05 were found between SPM contents in sirloin and rump, likewise between SPM contents and the age, live weight and type of the efficiency of the bulls. Mean SPM contents in barrows were (26.1 +/- 7.0) and (28.4 +/- 8.5) mg kg-1 in loin
Czech name
Obsah polyaminů v hovězím a vepřovém mase po porážce
Czech description
Prace je tematicky zaměřena na problematiku obsahu polyaminů v hovězím mase po porážce.

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2006
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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