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Meat Sci. 1998 May;49(1):55-64. doi: 10.1016/s0309-1740(97)00108-3.

Influence of dietary β-alanine and histidine on the oxidative stability of pork.

Meat science

L Mei, G L Cromwell, A D Crum, E A Decker


  1. Department of Food Science, Chenoweth Lab, University of Massachusetts, Amherst, MA 01003, USA.

PMID: 22063184 DOI: 10.1016/s0309-1740(97)00108-3


Carnosine (β-alanine-L-histidine) and anserine (β-alanine-1-methyl histidine) are endogenous antioxidants found in skeletal muscle. The objective of this research was to determine if supplementation of swine diets with histidine (histidine; 0.40%) and/or β-alanine (β-alanine; 0.225%) was an effective method to increase carnosine and anserine concentrations and the oxidative stability of Longissimus dorsi (LD) and Vastus intermedius (VI) muscles. Dietary treatments had no effect on carnosine and anserine concentrations in LD; however, histidine + β-alanine supplementation increased carnosine and anserine in VI muscle compared to β-alanine supplementation. Dietary supplementation had no effect on the formation of thiobarbituric acid reactive (TBARS) or lipid peroxides in cooked VI and LD. In salted VI and LD muscle, differences in TBARS and peroxides were observed; however, these differences did not consistently correlate with differences in anserine and carnosine concentrations. Therefore, the results of this research suggest that supplementation of swine diets with β-alanine and/or histidine is not an efficient method to increase the oxidative stability of pork.

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