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Nutritive value of proteins in a canned meat product
Author(s) -
BENDER A. E.,
HUSAINI A. E.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00750.x
Subject(s) - food science , hydroxyproline , chemistry , biological value , net protein utilization , methionine , protein quality , biology , protein efficiency ratio , biochemistry , body weight , feed conversion ratio , amino acid , endocrinology
Summary Nine samples of canned meat‐with‐onions‐and‐gravy were assayed biologically for net protein utilization and analysed for hydroxyproline as a measure of the collagen content. NPUs ranged from 40 to 59, compared with 78 for moderate quality meat; two samples contained 20% collagen compared with 14% for the moderate quality meat. The NPU of meat autoclaved in the laboratory in the presence of wheat flour and glucose was 70 compared with a value of 78 for the same meat autoclaved alone. It is concluded that the low NPU value of the canned meat products is due both to the high content of connective tissue and to the loss of available methionine on canning in the presence of the other foodstuffs.