Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/wiley/effect-of-hide-collagen-on-the-amino-acid-composition-of-beef-patties-vQh9Nb6s7s
References (4)
-
J. Devries, C. Koski, D. Egberg, P. Larson (1980)
Comparison between a spectrophotometric and a high-pressure liquid chromatography method for determining tryptophan in food products.Journal of agricultural and food chemistry, 28 5
-
DEVRIES DEVRIES, CATHERINE CATHERINE, DAVID DAVID, PAUL PAUL (1980)
Comparison between a spectrophotometric and HPLC method for detecting tryptophan in food productsJ. Agr. Food Chem., 28
-
KOFRANYI KOFRANYI, JEKAT JEKAT (1969)
Effect of collagen content and heat treatment on protein digestibility and biological value of meat productsJ. Food Technol., 17
-
B. Rao, R. Henrickson (1983)
FOOD GRADE HIDE COLLAGEN IN BOLOGNA EFFECT ON FUNCTIONAL PROPERTIES, TEXTURE AND COLORJournal of Food Quality, 6
- Publisher
- Wiley
- Copyright
- Copyright © 1986 Wiley Subscription Services, Inc., A Wiley Company
- ISSN
- 0146-9428
- eISSN
- 1745-4557
- DOI
- 10.1111/j.1745-4557.1986.tb00772.x
- Publisher site
- See Article on Publisher Site
Abstract
ABSTRACT Comminuted wet collagen from cattle hide was used to replace lean meat in a ground beef patty formulation at the 0,10 or 20% level and at the same level in a pork sausage formulation. The products were analyzed for amino acid composition by High Performance Liquid Chromatography. The products with collagen at all replacement levels showed a slight decrease in the essential amino acids but still retained approximately 75 to 85% of the total essential amino acids. Therefore, it was concluded that collagen from cattle hide may be used to replace a portion of the lean meat or fat meat in ground beef patties or pork sausage up to a 20% level while still providing much of the required dietary nutrition.
Journal
Journal of Food Quality – Wiley
Published: Jan 1, 1986