Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 special issue 3 (Food Sciences) vol. 4 2015-02-02 2015-02-02 ANALYSIS OF FREE AMINO ACIDS AND BIOGENIC AMINES IN THE BULL MUSCULUS THORACIS 27 30 EN Juraj Čuboň Juraj Čuboň Miroslava Kačániová Miroslava Kačániová Simona Kunová Simona Kunová Peter Haščík Peter Haščík Lukáš Hleba Lukáš Hleba Andrea Bebejová Andrea Bebejová Helena Šmýkalová Helena Šmýkalová Chemical composition, changes of pH, free amino acids and biogenic amines during aging of beef Musculus thoracis during maturation were analysed. The parameters were analysed 24 hours, 48 hours, 1 week, 2 weeks and 3 weeks after slaughtering. The value of pH was 24 hours after slaughtering 5.6 and 48 hours similar 5.57, following the first week increased (pH 5.89) and decreased after the second week and in the third week reached 6.20 pH. During the 3 weeks ripening of meat, we found statistically significant (P ≤0.01) differences only in spermidine content. Spermine content was significantly increased (P ≤0.05) from 20.05 mg.kg-1 to 48.27 mg.kg-1. Free amino acids histamine not significant increased from 0.04 to 0.86 mg.kg-1, also content of free amino acids ornithine increased from 0.02 to 0.37 mg.kg-1 at the end of ripening. The putrescine content was 24 hours after slaughter 1.11 mg.kg-1 and at 21th day of the experiment was non significantly higher of 9.28 mg.kg-1. Spermidine content significantly (P ≤0.01) increased from 2.04 to 9.91 mg.kg-1 and spermine significantly increased (P ≤0.05) from 20.05 to 48.27 mg.kg-1 on the 21th day of the experiment.
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