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

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1939-1947

  Peiretti, Pier Giorgio ^a   Medana, Claudio ^b   Visentin, Sonja ^b   Giancotti, Valeria ^b   Zunino, Valentina ^b   Meineri, Giorgia ^b  

^a CNR   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Carnosine; Lipid oxidation; Meat; Pentosidine

Indexed keywords

ADVANCED GLYCATION END PRODUCTS; ANIMAL SPECIES; CARNOSINE; HPLC/MS; LIPID OXIDATION; MEAT SAMPLES; MULTI-STAGE MASS SPECTROMETRY; PENTOSIDINE; PHOTOMETRIC MEASUREMENTS; RESOLVING POWER; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TURKEY MEAT;

ANIMALS; MASS SPECTROMETRY; MEATS; OXIDATION;

BIOMARKERS;

ANSERINE; CARNOSINE; HOMOCARNOSINE; PENTOSIDINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL TISSUE; ARTICLE; BEEF; CHICKEN MEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HORSE MEAT; LIPID OXIDATION; MASS SPECTROMETRY; MEAT; NONHUMAN; PHOTOMETRY; PORK; RABBIT MEAT; RED MEAT; TURKEY MEAT;

ANIMALIA; EQUIDAE; ORYCTOLAGUS CUNICULUS;

EID: 79551540149     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.036     Document Type: Article

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