Table 1. Carnosine and anserine content (mg/g dry basis) of boiled pork powder and hot water extract powder from four different cuts of LYD

Treatment1)		Loin	Boston butt	Shoulder ham	Ham
CNS	BPP	106.68±0.145Ab	44.66±0.030Db	68.34±0.005Cb	72.43±0.040Bb
	HWEP	117.77±0.015Aa	56.08±0.015Da	81.81±0.025Ca	82.84±0.010Ba
ANS	BPP	3.65±0.000Cb	3.33±0.020Db	5.25±0.010Ab	4.18±0.005Bb
	HWEP	4.26±0.000Ca	3.96±0.010Da	6.79±0.000Aa	4.73±0.005Ba