sweetness of raw muscle meat

[Guest guest]

--- In , " Berg " <bberg@c...>

wrote:

> ----- Original Message -----

> From: " Anton " <bwp@u...>

> > when i've eaten

> > chunks of fat while eating raw beef, it gives a sensation of

> > sweetness too. i think i'm probably mixing up some other

sensation

> > with sweetness, but there must be something going on with fats

that

> > make them taste good and somehow interacts with sweetness

> > perception.

>

> While we're on the topic, does anyone else find that raw lamb meat

> tastes fairly sweet?

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i think that's because there is sugar in raw muscle meats. i have

definitely experienced this for raw beef, venison, and lamb, the only

kinds of raw meat i've tried. i've experienced it for both frozen

and unfrozen.

mike parker

[Guest guest]

>

> i think that's because there is sugar in raw muscle meats. i have

> definitely experienced this for raw beef, venison, and lamb, the

only

> kinds of raw meat i've tried. i've experienced it for both frozen

> and unfrozen.

>

> mike parker

Glycogen is supposedly tasteless. Is there some other

form of sugar in meat? I once bought a bottle of either

taurine or carnitine, I can't remember which, and it was

very sweet. The label showed nothing added that should

be sweet, but it was. Are certain amino acids themselves

sweet?

[Guest guest]

In a message dated 11/2/03 7:50:39 PM Eastern Standard Time,

liberty@... writes:

> Glycogen is supposedly tasteless. Is there some other

> form of sugar in meat? I once bought a bottle of either

> taurine or carnitine, I can't remember which, and it was

> very sweet. The label showed nothing added that should

> be sweet, but it was. Are certain amino acids themselves

> sweet?

Certain amino acids are sweet, which is why Trident gum uses L-phenylalynine

as its sweetener. Kat King who used to post often on this list used a

different amino acid she claimed was safe as a sweetener.

There's probably trace glucose in meat from glycogen that may have been being

hydrolyzed at the moment, but it may be that free amino acids are more

important.

Chris