Influence of dietary β-alanine and histidine on the oxidative stability of pork
- 31 May 1998
- journal article
- Published by Elsevier in Meat Science
- Vol. 49 (1), 55-64
- https://doi.org/10.1016/s0309-1740(97)00108-3
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Effect of dietary carnosine on plasma and tissue antioxidant concentrations and on lipid oxidation in rat skeletal muscleLipids, 1994
- Antioxidant activity of carnosine in cooked ground porkMeat Science, 1993
- INTERACTIONS BETWEEN CARNOSINE AND SELECTED ANTIOXIDANTS IN GROUND TURKEY1Journal of Food Quality, 1992
- Inhibition of Oxidative Rancidity in Salted Ground Pork by CarnosineJournal of Food Science, 1991
- Suppression of lipid oxidation in phosphatidylcholine liposomes and ground pork by spray-dried porcine plasmaJournal of Agricultural and Food Chemistry, 1991
- Improved high-performance liquid chromatographic method for analysis of histidine dipeptides anserine, carnosine and balenine present in fresh meatJournal of Chromatography A, 1983
- Nitrogen Metabolism, Tissue Carnosine Concentration and Blood Chemistry of Gravid Swine Fed Graded Levels of HistidineJournal of Nutrition, 1977
- Effect of dietary variation, with respect to energy and crude protein levels, on the oxidative rancidity exhibited by frozen porcine musclesJournal of the Science of Food and Agriculture, 1975
- Red and White Fiber Content and Associated Post‐Mortem Properties of Seven Porcine MusclesJournal of Food Science, 1965
- Histidine deficiency in the rat and its effect on the carnosine and anserine content of muscleBiochemical Journal, 1947