BEEF AND PORK - DIRECT DETERMINATION OF C ONNECTIVE-TISSUE-PROTEIN-FREE PURE PROTEIN-CONTENT

What mainly determines the value of meat products is their absolute pr oprotion of connective-tissue-free and fat-free meat and its proportio n of the total meat. This proportion is adequate when it does not fall below the values found in the individual products for connective-tiss ue-free meat protein in the whole product and in the meat protein. The determination of connective-tissue-protein-free meat protein was done by pure calculation from the analytical data of crude and connective- tissue protein. As yet there are no methods available for the direct d etermination of this parameter, although the first signs of a solution are always being noted. A method used for meat samples to determine t he pure connective-tissue-protein-free meat content is presented along with the results obtained for cattle and pigs.