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The extraction of beef bones with water, dilute sodium hydroxide and dilute potassium chloride
Author(s) -
Duerr Peter E.,
Earle Mary D.
Publication year - 1974
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.2740250203
Subject(s) - chemistry , potassium hydroxide , extraction (chemistry) , sodium hydroxide , potassium , sodium , chromatography , yield (engineering) , nitrogen , food science , biochemistry , materials science , organic chemistry , metallurgy
Abstract To investigate the recovery of waste meat on bones, crushed beef bones were extracted under various conditions within a temperature range of 50 to 125 ºC and a pH range of 6.3 to 11.6. The extracts were analysed for total solids, collagen, non‐collagen protein, non‐protein nitrogen, creatinine and ash. The water extraction of collagen increased and of non‐collagen protein decreased with increases in temperature up to 100 ºC and the total yield of protein markedly increased with alkaline pH.