The Arginine and Histidine Content of Meats

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Abstract
The arginine and histidine content of 55 different samples of beef, lamb, pork and veal muscle cuts and beef organs have been determined by microbiological analyses with three different organisms, L. delbrueckii 3, L. mesenteroides P-60 and S. faecalis R. Results with all three organisms were in good agreement with each other in repeated analyses, thus serving as an indication of the reliability of the procedures used. However, evaluation of the variation encountered in analyses with these organisms has led to consideration of L. delbrueckii 3 as the organism of choice for the assay of arginine and of L. delbrueckii 3 and L. mesenteroides as preferred organisms for the estimation of histidine. Values for arginine in meats range from 6.1% of the crude protein in beef brain to 6.7% in beef heart. Wider differences are encountered in histidine analyses, ranging from 2.5% in beef brain, kidney and tongue to 3.4% in beef muscle, the higher values presumably reflecting a high carnosine content in the muscles. Retention of arginine during the roasting of meats ranges from 94 to 107%, while that of histidine ranges from 79 to 101%. The lower retention of histidine may be due to loss of carnosine during the cooking process.
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