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Meat Assay, Hydroxyproline as an Index of Connective Tissue in Muscle

โœ Scribed by Wierbicki, Eugen.; Deatherage, F. E.

Book ID
126987496
Publisher
American Chemical Society
Year
1954
Tongue
English
Weight
652 KB
Volume
2
Category
Article
ISSN
0021-8561

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๐Ÿ“œ SIMILAR VOLUMES

Connective tissue of meat. III.โ€”Determin
Connective tissue of meat. III.โ€”Determination of collagen in tendon tissue by the hydroxyproline method
โœ L. C. Baker; L. H. Lampitt; K. P. Brown ๐Ÿ“‚ Article ๐Ÿ“… 1954 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 533 KB

## Abstract Samples of โ€˜collagenโ€™ 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 โ€˜collagenโ€™. A comparison has been made of the results obtained for the โ€˜collagenโ€™ cont