Concentrations in beef and lamb of taurine, carnosine, coenzyme Q 10, and creatine

Meat Science

Volumn 66, Issue 3, 2004, Pages 629-637

  Purchas, R W ^a   Rutherfurd, S M ^a   Pearce, P D ^a   Vather, R ^a   Wilkinson, B H P ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Beef; Bioactives; Carnosine; Creatine; Lamb; Taurine

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BIODIVERSITY; BIOLOGICAL MEMBRANES; BIOSYNTHESIS; COENZYMES; FOOD PROCESSING; METABOLISM; MUSCLE; NUTRITION; PHOSPHATES;

BIOACTIVES; PROTEOLYSIS;

MEATS;

ANIMALIA; LAMB;

EID: 0347622362     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00181-5     Document Type: Article

References (32)

1. Aristoy, M.-C., & Toldra, F. (1998). Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns. Meat Science, 50, 327-332.
2. Bakker, A. J., & Berg, H. M. (2002). Effect of taurine on sarcoplasmic reticulum function and force in skinned fast-twitch skeletal muscle fibres of the rat. Journal of Physiology, 538, 185-194.
3. Bartels, H., Bohmer, M., & Heierli, C. (1972). Serum kreatininbestimmung ohne enteiweissen. Clinica Chimica Acta, 37, 193-197.
4. Briand, M., Talmant, A., Briand, Y., Monin, G., & Durand, R. (1981). Metabolic types of muscle in the sheep: I Myosin ATPase, glycolytic, and mitochondrial enzyme activities. European Journal of Applied Physiology, 46, 347-358.
5. Bucci, L. R. (1998). Dietary supplements as ergogenic aids. In I. Wolinsky (Ed.), Nutrition in exercise and sport (pp. 315-368). Baton Rouge: CRC Press.
6. Cho, K. H., Kim, E. S., Chen, J. D., Zhang, S., Kim, H., Kim, S. Y., Kang, S. A., Lee, Y. N., & Leem, K. (2002). Serum and urine taurine levels in elderly patients undergoing long-term enterai nutrition are reduced over time. Nutrition Research, 22, 1017-1025.
7. Cornet, M., & Bousset, J. (1999). Free amino acids and dipeptides in porcine muscles: differences between 'red' and 'white' muscles. Meat Science, 51, 215-219.
8. Dawson, R., Biasetti, M., Messina, S., & Dominy, J. (2002). The cytoprotective role of taurine in exercise-induced muscle injury. Amino Acids, 22, 309-324.
9. Decker, E. A., & Mei, L. (1996). Antioxidant mechanisms and applications in muscle foods. Reciprocal Meat Conference Proceedings, 49, 64-72.
10. Feldman, E. B. (1999). Creatine: a dietary supplement and ergogenic aid. Nutrition Reviews. 57, 45-50.
11. Harris, R. C., Lowe, J. A., Warnes, K., & Orme, J. A. (1997). The concentration of creatine in meat, offal and commercial dog food. Research in Veterinary Science, 62, 58-62.
12. Harris, R. C., Dunnett, M., & Greenhaff, P. L. (1998). Carnosine and taurine contents in individual fibres of human vastus lateralis muscle. Journal of Sports Sciences, 16, 639-643.
13. Hayes, K. C., & Trautwein, E. A. (1994). Taurine. In M. E. Shils, J. A. Olson, & M. Shike (Eds.), Modern nutrition in health and disease (pp. 477-485). Malvern PA: Lea & Febiger.
14. Hipkiss, A. R., Brownson, C., Bertani, M. F., Ruiz, E., & Ferro, A. (2002). Reaction of carnosine with aged proteins. Another protective process? Annals of the New York Academy of Science, 959, 285-294.
15. Huxtable, R. J. (1992). Physiological actions of taurine. Physiological Reviews, 72, 101-163.
16. Klont, R. E., & Lambooy, E. (1995). Effects of preslaughter muscle exercise on muscle metabolism and meat quality studied in anaesthetized pigs of different halothane genotypes. Journal of Animal Science, 73, 108-117.
17. Lawrie, R. A. (1991). Meal science (5th ed). Oxford: Pergamon Press.
18. Lee, T -C., & Ho, C -T. (2002). Bioactive compounds in foods. Effects of processing and storage. American Chemical Society, Symposium Series 816.
19. Macy, R. L., Naumann, H. D., & Bailey, M. E. (1970). Water-soluble flavor and odor precursors of meat. 5. Influence of heating on acid-extractable non-nucleotide chemical constituents of beef, lamb and pork. Journal of Food Science, 35, 83-87.
20. Matsuzaki, Y., Miyazaki, T., Miyakawa, S., Bouscarel, B., Ikegami, T., & Tanaka, N. (2002). Decreased taurine concentration in skeletal muscles after exercise for various durations. Medicine and Science in Sports and Exercise, 34, 793-797.
21. 10 in food materials. Journal of Agricultural and Food Chemistry, 48, 1229-1233.
22. McKenna, M. J., Morton, J., Selig, S. E., & Snow, R. J. (1999). Creatine supplementation increases muscle total creatine but not maximal intermittent exercise performance. Journal of Applied Physiology, 87, 2244-2252.
23. 10 from over-the-counter supplements. Nutrition Research, 22, 919-929.
24. Ono, K., Berry, B. W., Johnson, H. K., Russek, E., Parker, C. F., Cahill, V. R., & Althouse, P. G. (1984). Nutrient composition of lamb of two age groups. Journal of Food Science, 49, 1233-1239 & 1257.
25. 10 in health and disease. European Journal of Clinical Nutrition, 53, 764-770.
26. Pais, P., Salmon, C. P., Knize, M. G., & Felton, J. S. (1999). Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings. Journal of Agricultural and Food Chemistry, 47, 1098-1108.
27. Rana, S. K., & Sanders, T. A. B. (1986). Taurine concentrations in the diet, plasma, urine and breast milk of vegans compared with omnivores. British Journal of Nutrition, 56, 17-27.
28. Suzuki, Y., Ito, O., Mukai, N., Takahashi, H., & Takamatsu, K. (2002). High level of skeletal muscle carnosine contributes to the latter half of exercise performance during 30-s maximal cycle ergometer sprinting. Japanese Journal of Physiology, 52, 199-205.
29. Tran, M. T., Mitchell, T. M., Kennedy, D. T., & Giles, J. T. (2001). Role of coenzyme Q10 in chronic heart failure, angina, and hypertension. Pharmacotherapy, 21, 797-806.
30. 10 content of the average Danish diet. International Journal of Vitamin and Nutritional Research, 67, 123-129.
31. Wyss, M., & Kaddurah-Daouk, R. (2000). Creatine and creatinine metabolism. Physiological Reviews, 80, 1107-1213.
32. Zhou, S., & Decker, E. A. (1999). Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation products. Journal of Agricultural and Food Chemistry, 47, 51-55.