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Estimating protein quality of meat products from the content of typical amino‐acids and creatine
Author(s) -
Dahl Olle
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740161009
Subject(s) - hydroxyproline , creatine , tryptophan , chemistry , food science , amino acid , biochemistry
Determinations are made by the hydroxyproline, tryptophan, creatine and watersoluble guanidino compounds in different types of meat product as a means of assessing the relative merits of these products in comminuted meat preparations. There is an inverse correlation between tryptophan and hydroxyproline contents.