Table 3.

Contents of l-carnitine and taurine in meat and animal origin products.

Product	Content (mg/100 g)
	l-carnitine Kalpana [82]; Dayanand et al. [85]	Taurine Lourenco and Camilo [86]
Kangaroo meat	637	n.e.
Horse meat	423	n.e.
Lamb	190	43.8
Veal	n.e.	39.8
Steak tartare	183	n.e.
Beef	139–143	43.1
Pork	25–60.8	61.2
Beef ribs	226	n.e.
Pork ribs	40.2	n.e.
Duck, fillet	73.2	n.e.
Turkey fillet	51.4–200	29.5
Chicken fillet	13–34.4	17.8
Pheasant breast	13.5	n.e.
Beef liver	15.6	69
Pork liver	10.7	89
Poultry liver	n.e.	110
Eggs	0.8	n.e.
Cow milk, 1.5% fat	40	1
Goat milk	n.e.	7
Buttermilk	38.5	n.e.
Sour cream	19.7	n.e.
Hard cheese	2.8	n.e.
Brie	5.85	n.e.
Feta	14.9	n.e.
Tuna	n.e.	68
Cod	n.e.	31
Atlantic salmon	n.e.	130
Oysters	n.e.	396

n.e.—not evaluated.