Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat

► Carnosine, anserine, homocarnosine, and pentosidine were quantified by HPLC/MS. ► Five cooking methods were compared. ► Carnosine, anserine and homocarnosine content decreased in beef and turkey meat after cooking. ► Pentosidine is above the instrumental determination limits in all meat samples. ► Meat lipid oxidation increased in beef and decreased in turkey meat after cooking.