The detection of chicken meat in meat products by means of the anserine/carnosine ratio |
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| Authors: | B J Tinbergen and P Slump |
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| Affiliation: | (1) Department of Food Science, State University of Campinas, P.O. Box 6121, 13083-862 Campinas, SP, Brazil;(2) Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark; |
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| Abstract: | A distinctive difference was found between the ratio of the anserine and carnosine contents (a/c ratio) in beef or pork and of that in chicken/meat. The a/c ratio for beef varies between 0.06–0.2 and for pork between 0.02–0.1 but for chicken meat can reach values as high as 2.2–5.5.The high a/c ratio for chicken meat proved to be sufficient to detect this ingredient at a 5% level in both cooked pork products and 1:1 beef-pork mixtures, this being independent of the heat treatment. |
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