Liha töötlemine
CLA uted to neutralization and reduced release
content was also reported to be higher in beef of free radicals by antioxidants (Langseth
from cattle fed a diet containing soy oil 2000). Antioxidant activities of carnosine
(Lorenzen et al. 2007). CLA content of foods and anserine may result from their ability to
is increased by heat treatments, such as chelate transition metals such as copper
cooking and processing (Herzallah et al. (Brown 1981).
2005). Also, lactic acid bacteria promote the The concentrations of carnosine and
formation of CLA. The effect of lactic acid anserine vary depending on animal species
bacteria on the formation of CLA in media and the parts of the meat. The concentration
and fermented dairy products has been of carnosine in meat ranges from 500 mg/kg
studied (Alonso et al. 2003; Coakley et al
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