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Carnosine – a Polyfunctional, Biologically Active Ingredient

Gordana Kralik, Zlata Kralik, Kristina Gvozdanović review)


In this paper, the authors summarize the studies referring to the enrichment of breast and thigh muscles with carnosine that has an important function in physiological processes. Research has shown that carnosine improves the quality of chicken meat. By adding the β-alanine and L-histidine amino acids in chickens’ feed, carnosine synthesizes in skeletal muscles, brain, heart muscle and olfactory receptor cells. It has been determined that the content of carnosine depends on the type of muscle (white or dark meat), broiler genotype, and sex. Chicken meat is sensitive to the oxidation processes, but lipid oxidation can be efficiently prevented by enriching the meat with carnosi

Correspondent author:
Zlata Kralik, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia,