Transaminase affects accumulation of free amino acids in electrically stimulated beef

Electrical stimulation (ES) of a beef carcass increases the content of free amino acids, which affects meat flavor. Levels of glutamic acid (Glu)-amin opeptidase activity were similar in both control and ES meat but decreased during storage to about: 65% at 14 days, When 2-ketoglutaric acid (a substr ate of transaminase) was added to the sarcoplasm, the level of Glu increase d. Transaminase activity was unaffected by storage and was about 20% greate r In ES than in the control. Transaminase activity in beef was confirmed wh en radioactive 2-ketoglutaric acid was added to the sarcoplasm. Results sug gest that transaminase contributes to accumulation of some amino acids such as Glu in bed during conditioning.