C’est comme la créatine, en théorie, il y en a plein, une fois la viande cuite, il reste pas grand chose
Impacts of different cooking and storage methods on the retention and in vitro bioaccessibility of l-carnitine in veal muscle (M. longissimus dorsi)
European Food Research and Technology February 2015, Volume 240, Issue 2, pp 311-318 Ozge Kurt Gokhisar
In this study, effects of different cooking and storage methods on free carnitine (l-carnitine) content, in vitro l-carnitine bioaccessibility, and antioxidant capacity of veal longissimus muscle were examined. Four different cooking methods (boiling, frying, baking, and grilling) and six different storage methods (modified atmosphere, spraying antioxidants, ascorbic acid, l-carnitine solutions, freezing, and storage of samples at +4 °C (by covering with stretch film and in resealable commercial refrigerator bags) were applied to veal longissimus muscle.
The l-carnitine content of muscle was decreased in all cooking and storage methods significantly (p< 0.05).
In vitro bioaccessibility of l-carnitine in cooked samples was in the range of 34.82 ± 17.98–43.39 ± 11.15 %.
The best performance in protection of antioxidant capacities of samples was achieved by spraying ascorbic acid onto the surface of the veal muscle (p < 0.05).
