Open AccessCOMPARISON OF RAT AND TETRAHYMENA PYRIFORMIS GROWTH ASSAYS IN DETERMINING NUTRITIONAL QUALITY OF PROTEIN IN MEAT AND MEAT ANALOGS DURING PROLONGED STORAGE AT VARIOUS TEMPERATURES
Author(s) -
BUTRAUM RITVA R.,
KRAMER AMIHUD
Publication year - 1977
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1977.tb01073.x
Subject(s) - tetrahymena pyriformis , food science , tetrahymena , chemistry , bioavailability , protein quality , biology , biochemistry , bioinformatics
Meat patties containing TVP and/or CSP, or rehydrated TVP, SCP, or dried milk solids, lost a small but significant protein efficiency ratio (PER), or relative nutritive value(RNV) of the proteins during the first three months of frozen storage, but little further loss was noted in storage for as long as 18 months at temperatures of – 10 to – 30d̀C.The correlation coefficient of R = 0.98 between PER and RNV, indicated that at least for ground beef products extended with various protein concentrates, the much more rapid Tetrahymena method of measuring protein bioavailability is essentially the same as using the official PER rat assay method.