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Carnosine content (mg/100 g) of the raw and cooked meat of Korean native chicken at different ages 

Carnosine content (mg/100 g) of the raw and cooked meat of Korean native chicken at different ages 

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Article
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This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the mea...

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Context 1
... SAS software (ver- sion 9.3, SAS Institute Inc., Cary, NC) was used for all statistical analyses. Table 1 shows the carnosine content of breast and leg meat of KNC before and after cooking. Chan and Decker (1994) reported that the carnosine content in poultry skeletal muscle increased as the age of the birds increased. ...
Context 2
... no significant age effect on the car- nosine content of the breast and leg meat of KNC, ei- ther in raw or cooked meat, was found in the present study. The carnosine contents of raw meat from KNC varied from 160 to 201 mg/100 g of breast meat and 55 to 88 mg/100 g of leg meat (Table 1). Similar carnosine contents in raw meat from 5 lines of male KNC (Jung et al., 2013) and black-bone silky fowl ( Tian et al., 2007) have been reported. ...
Context 3
... all age groups and in both states of meat, the breast meat of KNC showed significantly higher carno- sine contents (average of 162.24 mg/100 g) compared with the leg meat (average of 64.42 mg/100 g), except in the cooked meat from the 11-and 14-wk-old birds ( Table 1). The breast meat had approximately 2 to 3 times higher carnosine contents than did the leg meat (Table 1). ...
Context 4
... all age groups and in both states of meat, the breast meat of KNC showed significantly higher carno- sine contents (average of 162.24 mg/100 g) compared with the leg meat (average of 64.42 mg/100 g), except in the cooked meat from the 11-and 14-wk-old birds ( Table 1). The breast meat had approximately 2 to 3 times higher carnosine contents than did the leg meat (Table 1). This result was in agreement with previous findings by several researchers, who explained that white muscles contained higher carnosine contents than dark muscles (Davey, 1960;Intarapichet and Maikhunthod, 2005;Maikhunthod and Intarapichet, 2005;Tian et al., 2007;Jung et al., 2013). ...
Context 5
... addition, Sewell et al. (1992) found a strong positive correlation between carnosine content and type IIB fiber in the equine middle gluteal muscle. Furthermore, the difference in carnosine contents be- tween raw and cooked meat of KNC was more clear-cut (Table 1), as raw meat had significantly higher carno- sine contents (average of 127.24 mg/100 g) than cooked meat (average of 99.43 mg/100 g). Purchas et al. (2004) found a similar cooking effect (boiling in water) on the carnosine contents of longissimus and semimembra- nosus muscles of lambs. ...

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