The Aspartic Acid, Glutamic Acid, Proline and Tyrosine Content of Meat

Abstract

Leuconostoc mesenterioides P-60, Leuconostoc citrovorum 8081, and Lactobacillus brevis were used for the determination of proline in meats. L. citrovorum, L. mesenteroides, and Lactobacillus delbrueckii 3 were used for similar determinations of tyrosine. Lactobacillus arabinosus 17-5, L. citrovorum and L. delbrueckii 3 were used for glutamic acid, while only L. mesenteroides was used for the determination of aspartic acid. The average glutamic acid content of the skeletal muscle tissues was 16.5% of the crude protein, while the average aspartic acid content of the same tissues was 10.0%. The average tyrosine and proline content of the same tissues was 3.5 and 4.0%, respectively. The average glutamic acid, aspartic acid, tyrosine and proline contents of the various organs were 14.9, 10.4, 3.7 and 5.0%, respectively.