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THE EFFECT OF COOKING AND WATER CONTENT OF GROUND BEEF AND EGGS ON THE DETERMINATION OF THE PROTEIN EFFICIENCY RATIO
Author(s) -
HOPKINS D. T.,
STEINKE F. H.,
KOLAR C. W.
Publication year - 1976
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.1365-2621.1976.tb01187.x
Subject(s) - food science , water content , moisture , chemistry , zoology , environmental science , biology , engineering , geotechnical engineering , organic chemistry
Rats selectively ate the meat particles in test diets containing ground beef unless special precautions were taken to break up the particles. When such precautions were taken, lyophilization did not lower the measured PER of ground beef. Fried ground beef had a slightly higher PER than raw ground beef. The PER of an egg diet did not seem to be affected by the moisture level of the diet, although the adjusted PER of hard boiled eggs was slightly lower than that of lyophilized eggs.