| Summary: | 碩士 === 國立屏東科技大學 === 食品科學系 === 94 === This study uses high pressure liquid chromatography (HPLC) to detect the contents of Carnosine, Anserine, and Balenine in beef, port, and chicken, which can also be applied in meat processing industry to determine the ratio of mixing different meat products as the starting material. Results of this study demonstrate (a) No matter how much water or additives are added, processed beef products have the same ratios of Carnosin vs. Anserine and Balenine vs. Anserine when compared with average beef(8.6;0.038) obtained from different portions. (b) Processed pork products has higher dipeptide value, while bacon and average pork (22.2;1.6)are the same, but dipeptide is lower in hot dog cans(3.9;0.17) and frozen meat balls(7.9;0.80), which may due to the use of other than skeletal muscles. (c) Processed chicken products have similar dipeptide to the average chicken(0.38;0.0091). Turkey ham(0.18;0.004) has lower ratio of Carnosin vs. Anserine, which can be used as a tool to differentiate turkey from chicken. Based on the forth mentioned findings, it becomes fairly easy to determine whether a processed meat uses beef, pork, or chicken alone. Furthermore, (d) a processed meat containing a mixture of beef and pork, the dipeptide ratio falls in between beef or pork processed meat. (e) a processed meat containing beef, pork and chicken shows a low dipeptide ratio, which indicates high proportion of chicken added among all three types of meat. In summary, dipeptide ratio can be used as a qualitative tool to accurately determine the types of different meat contained in a processed meat product.
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