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

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1988 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 45, pages 69-78 (issn: 0022-5142, eissn: 1097-0010,

Copyright policy )

Authors: Jeffrey E Plowman; Elizabeth A Close;

doi: 10.1002/jsfa.2740450109

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

- Summary
- Metrics

Abstract

AbstractThe high performance liquid chromatographic method proposed by Carnegie for determining the species of origin of meats in cooked products has been evaluated. The dipeptides anserine, balenine (ophidine) and carnosine have been extracted from the skeletal muscle of animals in New Zealand and compared with results obtained in Australia. The presence of significant quantities of balenine in red deer meat is reported for the first time. Limitations of the method are discussed.

Impact byBIP!

	selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	47
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Top 10%
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Top 10%
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average