Carnosine is a dipeptide made of two amino acids β-alanine and ʟ-histidine. Carnosine and its analogues are naturally present in animals, and there is a wide range of concentrations in the total content between different mammals. Ultrasound-assisted extraction method is easy to use, relatively inexpensive, increases mass transfer and reaction kinetics, and is suitable for a wide range of solvents and samples. Ultra high performance liquid chromatography (UPLC) uses smaller particles in the columns, has faster speed and shorter separation time, higher resolution and higher peak capacity. In this thesis the influence of direct and indirect ultrasound on the extraction of carnosine from chicken breast meat was investigated and obtained results were compared with the results obtained by extraction with homogenizator. Ultra high performance liquid chromatography was used to determine the carnosine and anserine content. In the method that uses a homogenizer, the lowest RSD value was obtained for samples whose carnosine and anserine content was determined after 60 s. Extraction using indirect ultrasound showed that extending the extraction time increases the content of carnosine and anserine, which indicates an improvement in extraction. The best results were obtained by direct ultrasonic extraction continuously for 60 s compared to the same time of using the method with a homogenizer. The difference between the extraction of carnosine and anserine in the minced meat samples and samples where meat was not minced was also investigated. The higher content of carnosine and anserine was determined in samples where meat was not minced, which means that the meat samples do not have to be minced before extraction by direct ultrasound.