title: The detection of chicken meat in meat products by means of the anserine/carnosine ratio.
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. The a/c ratio should be considered to be a suitable parameter for the presence of chicken meat in meat products.
mesh_terms: D000818:Animals; D000861:Anserine / Q000032:analysis*; D002336:Carnosine / Q000032:analysis*; D002645:Chickens; D004151:Dipeptides / Q000032:analysis*; D005524:Food Technology; D006041:Goats; D008460:Meat / Q000032:analysis*; D012756:Sheep; D013552:Swine; D014422:Turkeys
chemical_list: D004151:Dipeptides; D002336:Carnosine; D000861:Anserine