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PREDICTING PROTEIN EFFICIENCY RATIO BY THE CHEMICAL DETERMINATION OF CONNECTIVE TISSUE CONTENT IN MEAT

✍ Scribed by YU BANG LEE; JAMES G. ELLIOTT; DAVID A. RICKANSRUD; ELRO Y C. HAGBERG

Book ID
108803275
Publisher
Institute of Food Technologists
Year
1978
Tongue
English
Weight
459 KB
Volume
43
Category
Article
ISSN
0022-1147

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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