Abe H., Okuma E. (1995): Discrimination of meat species in processed meat products based on the ratio of histidine dipeptides. Journal of the Japanese Society for Food Science & Technology, 42: 827–834. Aristoy M.C., Toldrá F. (2004a): A simple, fast and reliable methodology for the analysis of histidine dipeptides as markers of presence of animal origin proteins in feeds for ruminants. Food Chemistry, 84: 485–491. https://doi.org/10.1016/j.foodchem.2003.07.030 Aristoy M.C., Toldrá F. (2004b): Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminants. Meat Science, 67: 211–217. https://doi.org/10.1016/j.meatsci.2003.10.008 D’Astous-Pagé J., Gariépy C., Blouin R., Cliche S., Méthot S., Sullivan B., Fortin F., Palin M.F. (2017): Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression. Meat Science, 124: 84–94. https://doi.org/10.1016/j.meatsci.2016.11.004 de Castro R.J.S., Sato H.H. (2015): Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries. Food Research International, 74: 185–198. https://doi.org/10.1016/j.foodres.2015.05.013 Dragsted L.O. (2010): Biomarkers of meat intake and the application of nutrigenomics. Meat Science, 84: 301–307. https://doi.org/10.1016/j.meatsci.2009.08.028 Gariballa S.E., Sinclair A.J. (2000): Carnosine: physiological properties and therapeutic potential. Age and Ageing, 29: 207–210. https://doi.org/10.1093/ageing/29.3.207 Gulewitch W.S., Amiradzibi S. (1900): Über das Carnosin, eine neue organische Base des Fleischextraktes. (About carnosine, a new organic base of the meat extract.) Berichte der Deutschen Chemischen Gesellschaft (The German Chemical Society Reports), 33: 1902–1904. https://doi.org/10.1002/cber.19000330275 Harris R.C., Wise J.A., Price K.A., Kim H.J., Kim C.K., Sale C. (2012): Determinants of muscle carnosine content. Amino Acids, 43: 5–12. https://doi.org/10.1007/s00726-012-1233-y Hermanussen M., Gonder U., Jakobs C., Stegemann D., Hoffmann G. (2010): Patterns of free amino acids in German convinience food products: marked mismatch between label information and composition. European Journal of Clinical Nutrition, 64: 88–98. https://doi.org/10.1038/ejcn.2009.116 Huang Y., Duan J., Chen H., Chen M., Chen G. (2005): Separation and determination of carnosine-related peptides using capillary electrophoresis with laser-induced fluorescence detection. Electrophoresis, 26: 593–599. https://doi.org/10.1002/elps.200406130 Hugas M., Garriga M., Monfort J.M. (2002): New mild technologies in meat processing: high pressure as a model technology. Meat Science, 62: 359–371. https://doi.org/10.1016/S0309-1740(02)00122-5 Jayasena D.D., Jung S., Bae Y.S., Park H.B., Lee J.H., Jo C. (2015): Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens. Journal of Food Composition and Analysis, 37: 20–24. https://doi.org/10.1016/j.jfca.2014.06.016 Jiru M., Stranska-Zachariasova M., Kocourek V., Krmela A., Tomaniova M., Jan Rosmus J., Hajslova J. (2019): Authentication of meat species and net muscle proteins: updating of an old concept. Czech Journal of Food Sciences, 37: 205–211. https://doi.org/10.17221/94/2019-CJFS Jozanović M., Hajduković M., Galović O., Kralik G., Kralik Z., Sakač N., Medvidović-Kosanović M., Sak-Bosnar M. (2017): Determination of anti-oxidative histidine dipeptides in poultry by microchip capillary electrophoresis with contactless conductivity detection. Food Chemistry, 221: 1658–1665. https://doi.org/10.1016/j.foodchem.2016.10.122 Kantha S. S., Takeuchi M., Watabe S., Ochi H. (2000): HPLC determination of carnosine in commercial canned soups and natural meat extracts. LWT – Food Science and Technology, 33: 60–62. https://doi.org/10.1006/fstl.1999.0602 Ma X.Y., Jiang Z.Y., Lin Y.C., Zheng C.T., Zhou G.L. (2010): Dietary supplementation with carnosine improves antioxidant capacity and meat quality of finishing pigs. Journal of Animal Physiology and Animal Nutrition, 94: 286–295. https://doi.org/10.1111/j.1439-0396.2010.01009.x Maikhunthod B., Intarapichet K.O. (2005): Heat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activity. Meat Science, 71: 364–374. https://doi.org/10.1016/j.meatsci.2005.04.017 Mora M., Sentandreu M. Á., Toldrá F. (2007): Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine. Journal of Agricultural and Food Chemistry, 55: 4664–4669. https://doi.org/10.1021/jf0703809 Mori M., Mizuno D., Konaka-Mizuno K., Sadakane Y., Kawahara M. (2015): Quantitative analysis of carnosine and anserine in foods by performing high performance liquid chromatography. Biomedical Research on Trace Elements, 26: 147–152.Park Y.J., Volpe S.L., Decker E.A. (2005): Quantitation of carnosine in humans plasma after dietary consumption of beef. Journal of Agricultural and Food Chemistry, 15: 4736–4739. https://doi.org/10.1021/jf047934h Staňová A., Marák J., Rezeli M., Páger Cs. Kilár. F. Kaniansky D. (2011): Analysis of therapeutic peptides in human urine by combination of capillary zone electrophoresis –electrospray mass spectrometry with preparative capillary isotachophoresis sample pretreatment. Journal of Chromatography A, 48: 8701–8707. https://doi.org/10.1016/j.chroma.2011.09.080 Suzuki A., Homma N., Fukuda A., Hirao K., Uryu T. (1994): Effects of high pressure treatment on the flavour-related components in meat. Meat Science, 37: 369–379. https://doi.org/10.1016/0309-1740(94)90053-1 Tian Y., Xie M., Wang W., Wu H., Fu Z., Lin, L. (2007): Determination of carnosine in Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) and common chicken by HPLC. European Food Research and Technology, 226: 311–314. https://doi.org/10.1007/s00217-006-0528-1 Tomonaga S., Hayakawa T., Yamane H., Maemura H., Sato M., Takahata Y., Morimatsu F., Furuse M. (2007): Oral administration of chicken breast extract increases brain carnosine and anserine concentrations in rats. Nutritional Neuroscience, 10: 181–186. https://doi.org/10.1080/10284150701587338 Zinellu A., Sotgia S., Campesi I., Franconi F., Deiana L., Carru C. (2011): Measurement of carnosine and anserine by FASI capillary electrophoresis UV detection: applications in biological samples. Talanta, 84: 931–935. https://doi.org/10.1016/j.talanta.2011.02.030 Zunic G., Spasic S. (2008): Capillary electrophoresis method optimized with factorial design for the determination of glutathione and amino acid status using human capillary blood. Journal of Chromatography B, 873: 70–76. https://doi.org/10.1016/j.jchromb.2008.07.036