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PREDICTING PROTEIN EFFICIENCY RATIO BY THE CHEMICAL DETERMINATION OF CONNECTIVE TISSUE CONTENT IN MEAT
Author(s) -
LEE YU BANG,
ELLIOTT JAMES G.,
RICKANSRUD DAVID A.,
HAGBERG ELRO Y C.
Publication year - 1978
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.1365-2621.1978.tb02490.x
Subject(s) - connective tissue , food science , chemistry , raw material , raw meat , biology , organic chemistry , genetics
The influence of connective tissue content on amino acid composition and rat PER was studied in an attempt to develop a regression equation for predicting PERs of meat from the simple chemical analysis of collagen. Collagen content was highly correlated to essential amino acid content and rat PER with correlation coefficients of ‐0.99 and ‐0.98, respectively. The developed regression equation, PER = ‐0.02290 (collagen content) + 3.1528, effectively predicted rat PER within ± 0.2 units when tested on various meat ingredients. These results indicated that the chemical determination of collagen content can be employed to provide a rapid, inexpensive and easily adaptable assay for the estimation of protein quality of meat. Mechanically deboned red meat had a reasonably good PER (2.65) and only a moderate level of collagen (19%); whereas, partially defatted chopped beef showed wide variation in PER as well as in collagen content with different processors. Both raw and cooked mechanically deboned chicken also showed good PERs, 3.0 and 2.6, respectively.