Carnosine is naturally made in the body, contains two amino acids and acts as an antioxidant. It can improve meat quality by reducing the effects of acidity in the muscles, but it can also reduce muscle fatigue and improve muscle contraction efficiency. It is also an anti-aging compound and has potential as a therapy for Alzheimer’s, Parkinson’s and diabetes complications. Increasing the quantity of carnosine in meat could benefit both the animal and the consumer. Duroc pigs have a higher level of it in their muscles than Landrace or Yorkshire, with higher levels improving water holding capacity and meat colour. Genetically selecting pigs to have more carnosine in their muscles could boost pork quality and possibly develop a niche market due to the health attributes for the consumer.
Move Over Multi-Vitamins and Supplements, Here Comes Carnosine (full article)
