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Composition of Raw and Roasted Lamb and Mutton II. Amino Acids
Author(s) -
BLUM AMOS E.,
LICHTENSTEIN HAROLD,
MURPHY ELIZABETH W.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb03283.x
Subject(s) - roasting , food science , loin , amino acid , raw material , chemistry , composition (language) , biochemistry , organic chemistry , linguistics , philosophy
SUMMARY Microbiological assay values are reported for content of 18 amino acids in separable lean of raw and roasted rib‐loin and leg cuts of lamb and mutton. These values agreed well with values obtained in other laboratories. The amino acid content of lamb protein tended to be constant and was not affected by cut or by roasting. Retentions of amino acids in lamb lean after roasting were essentially complete.