An evaluation of a method to differentiate the species of origin of meats on the basis of the contents of anserine, balenine and carnosine in skeletal muscle-Reference-Cited by-同舟云学术

An evaluation of a method to differentiate the species of origin of meats on the basis of the contents of anserine, balenine and carnosine in skeletal muscle

Published:1988 Issue:1 Volume:45 Page:69-78
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Plowman Jeffrey E,Close Elizabeth A

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference12 articles.

1. Ophidine (β-alanyl-L-3-methylhistidine, ‘balenine’) and other histidine dipeptides in pig muscles and tinned hams

2. Improved high-performance liquid chromatographic method for analysis of histidine dipeptides anserine, carnosine and balenine present in fresh meat

3. Use of histidine dipeptides and myoglobin to monitor adulteration of cooked beef with meat from other species

4. Carnosine and related substances in animal tissues

5. Extension of Sample Sizes and Percentage Points for Significance Tests of Outlying Observations

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