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Carnosine, anserine and taurine contents in individual fibres from the middle gluteal muscle of the camel

✍ Scribed by M Dunnett; R.C Harris; M.Z Soliman; A.A.S Suwar

Book ID
117209837
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
405 KB
Volume
62
Category
Article
ISSN
0034-5288

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An evaluation of a method to differentia
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
✍ Jeffrey E Plowman; Elizabeth A Close πŸ“‚ Article πŸ“… 1988 πŸ› John Wiley and Sons 🌐 English βš– 526 KB

The 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 animuls in New Zealand am' compared