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EFFECT OF PRESSURIZATION OF PRE‐RIGOR BEEF MUSCLES ON PROTEIN QUALITY
Author(s) -
ELGASIM E. A.,
KENNICK W. H.
Publication year - 1980
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.1365-2621.1980.tb06501.x
Subject(s) - food science , hydrostatic pressure , biological value , protein quality , chemistry , cabin pressurization , rigor mortis , biochemistry , materials science , physics , composite material , thermodynamics
The effect of hydrostatic pressurization of pre‐rigor beef round muscle (semitendinosus) on protein quality was biologically and chemically determined. For biological evaluation rats (Long‐Evans strain) were used. Chemical evaluation was carried out by amino acid analysis. The biological and chemical protein efficiency ratios (PER) of pressurized meat were 2.47 and 2.7, respectively, compared to 2.60 and 2.84 for the control meat. Pressurization did not affect the apparent biological value (BV) or net protein utilization (NPU) of meat but significantly (P < 0.05) improved protein digestibility. Total essential and nonessential amino acid contents of pressurized samples were not different from that of the control. At the range tested, the protein quality of meat was not adversely affected by pressure treatment.