Freezing does not affect taurine potency, but, during the thawing process, a lot of liquid is released. I have been asked many times if it loses its potency during food storage in the freezer. It just leeches it out from the meat into the water. Cooking meat at temperatures used for normal food preparation by itself does not change the amino acid in any way. For example, if the meat is cooked, it should be done in a small amount of water so that it can all be incorporated back into the food. To minimize the loss, one should always try to retain all of the liquids coming from the meat. The final amount of it in the food will depend on the food preparation and storage techniques. One very important property of taurine is its high solubility in water. ยน Taurine content of meat was not only affected by diet, breed and environment, but also by the freshness of the meat. Despite meat being a good source of taurine, there is a significant amount of variability within meat samples according to a published study. Plant products contain either low or undetectable amounts it. Small amounts of it are found in dairy products. They are constantly filtering and follow the same "hard-working" scenario, concentrating it to a high degree in their tissues. Shellfish such as mussels and clams also have a lot of taurine. Although it is termed an organ, it is really the hardest working muscle in the body and has one of the highest concentrations of taurine. Dark meat has more than light meat because it comes from parts of the body that work harder, legs as opposed to breast. In muscles, it gets more concentrated the harder the muscle works. It is a naturally-occurring amino acid mostly found in muscle meat and organs like heart, kidney and liver and in seafood. I am sure that you have all heard about the importance of taurine for cats. No Bull, Taurine Is a Must for Kitty Updated: Sunday, J02:37 PM Published: Saturday, Decem09:21 PM Written by Marta Kaspar
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