EVALUATING PROTEIN-QUALITY OF MEATS USING COLLAGEN CONTENT

Authors
EL SN
Citation
Sn. El, EVALUATING PROTEIN-QUALITY OF MEATS USING COLLAGEN CONTENT, Food chemistry, 53(2), 1995, pp. 209-210
Citations number
13
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
53
Issue
2
Year of publication
1995
Pages
209 - 210
Database
ISI
SICI code
0308-8146(1995)53:2<209:EPOMUC>2.0.ZU;2-V
Abstract
Nutritional quality of protein was studied using a regression equation for predicting protein efficiency ratio (PER) of meats from the chemi cal analysis of collagen content. Estimated PER values for all meat sa mples, calculated from the amounts of collagen, ranged from 2.22 to 2. 91, which are in close agreement with reported rat PER values. The res ults showed that the collagen content can be employed to provide a rap id, inexpensive and easily adaptable assay for the estimation of prote in quality of meats.