| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538827 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Carnosine, anserine, homocarnosine, and pentosidine were quantified by HPLC/MS. ⺠Five cooking methods were compared. ⺠Carnosine, anserine and homocarnosine content decreased in beef and turkey meat after cooking. ⺠Pentosidine is above the instrumental determination limits in all meat samples. ⺠Meat lipid oxidation increased in beef and decreased in turkey meat after cooking.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pier Giorgio Peiretti, Claudio Medana, Sonja Visentin, Federica Dal Bello, Giorgia Meineri,