2023
DOI: 10.1038/s41598-023-29351-z
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Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat

Abstract: This study quantified the nutritional components and imidazole dipeptide levels of commercially available meats (beef, pork, and duck), and their effects on taste were quantified via taste recognition devices. Although meat and its products are considered high-risk diets, meat components, such as imidazole dipeptides, exert bioregulatory functions. Further, considering their bioregulatory function, commercial meats’ antioxidant activity and vascular endothelial function were examined. Characteristic variations… Show more

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