Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species

► CRCs (carnosine, anserine, homocarnosine) and pentosidine were quantified by HPLC/MS. ► Total CRCs content increased in beef < rabbit < pork < horse < chicken < turkey meat. ► We elucidate homocarnosine structure by high resolving power multistage MS. ► Pentosidine is above the instrumental determination limits in all meat samples. ► Meat lipid oxidation decreased in beef > turkey > rabbit > horse > pork > chicken meat.