Article
Effect of two non-synonymous ecto-5'-nucleotidase variants on the genetic architecture of inosine 5'-monophosphate (IMP) and its degradation products in Japanese Black beef.
BMC genomics - 13 Nov 2017
Uemoto Yoshinobu, Ohtake Tsuyoshi, Sasago Nanae, Takeda Masayuki, Abe Tsuyoshi, Sakuma Hironori, Kojima Takatoshi, Sasaki Shinji
Abstract excerpt
BACKGROUND: Umami is a Japanese term for the fifth basic taste and is an important sensory property of beef palatability. Inosine 5'-monophosphate (IMP) contributes to umami taste in beef. Thus, the overall change in concentration of IMP and its degradation products can potentially affect the beef palatability. In this study, we investigated the genetic architecture of IMP and its degradation products in Japanese...
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