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Connective tissue of meat. IV.—Comparison of methods for determining collagen in meat

✍ Scribed by L. H. Lampitt; L. C. Baker; K. P. Brown

Publisher
John Wiley and Sons
Year
1954
Tongue
English
Weight
678 KB
Volume
5
Category
Article
ISSN
0022-5142

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📜 SIMILAR VOLUMES

Connective tissue of meat. III.—Determin
Connective tissue of meat. III.—Determination of collagen in tendon tissue by the hydroxyproline method
✍ L. C. Baker; L. H. Lampitt; K. P. Brown 📂 Article 📅 1954 🏛 John Wiley and Sons 🌐 English ⚖ 533 KB

## Abstract Samples of ‘collagen’ have been prepared from tendon dissected from shin of beef and found to have a maximum hydroxyproline content of 13.2%, giving a factor of 7.57 for converting hydroxyproline into ‘collagen’. A comparison has been made of the results obtained for the ‘collagen’ cont

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✍ Robertino Barcarolo; Andrea Bau; Josefa Barrero Moreno; Burya Dimitrova; Elke An 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 238 KB 👁 1 views

## Abstract An on‐line liquid chromatography‐gas chromatography (LC‐GC) method for determination of the __cis/trans__ isomers of nervonic acid in meat‐derived food is described. The technique used a home‐assembled LC‐GC coupled system. A simple LC clean‐up procedure using an analytical gel permeati