| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543371 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠CRCs (carnosine, anserine, homocarnosine) and pentosidine were quantified by HPLC/MS. ⺠Total CRCs content increased in beef < rabbit < pork < horse < chicken < turkey meat. ⺠We elucidate homocarnosine structure by high resolving power multistage MS. ⺠Pentosidine is above the instrumental determination limits in all meat samples. ⺠Meat lipid oxidation decreased in beef > turkey > rabbit > horse > pork > chicken meat.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pier Giorgio Peiretti, Claudio Medana, Sonja Visentin, Valeria Giancotti, Valentina Zunino, Giorgia Meineri,