Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species
Laboratory studyHorsesOther animals
- Design
- Laboratory study
- Subjects
- 3 retail samples per species (horse fillet from three supermarkets)
- Dose used in the study
- not applicable
- Duration
- not applicable
- What was measured
- Carnosine, anserine, homocarnosine, pentosidine and TBARS in retail meat from six species, by HPLC-MS.
What the authors reported
The authors report horse fillet carnosine of about 2.08% w/w (range 1.73 to 2.54%), anserine about 0.017% and homocarnosine about 0.0047%, with carnosine making up 98.9% of total histidine dipeptides in horse. Other species: beef fillet about 1.38% carnosine, pork loin 1.71%, chicken breast 0.79%, turkey breast 0.59%, rabbit hind leg 0.40%. Horse TBARS 14.11 plus or minus 2.74 mM MDA/kg. Pentosidine was found only in traces.
Limits of this study
Three samples per species from retail outlets. A food-composition study, not a physiology study; included as a sidelight on horse muscle carnosine content.
Source
PubMed 25213980 · doi:10.1016/j.foodchem.2010.12.036
Entry checked against full text (University of Turin repository PDF) on 2026-10-11. The dose shown is the dose the researchers used. It is not a recommendation. How to read this page.