EFFECT OF HIDE COLLAGEN ON THE AMINO ACID COMPOSITION OF BEEF PATTIES AND PORK SAUSAGE
作者： B. R. RAO , R. L. HENRICKSON
DOI: 10.1111/J.1745-4557.1986.TB00772.X
关键词: Amino acid composition 、 Pork sausage 、 High-performance liquid chromatography 、 Amino acid 、 Lean meat 、 Food science 、 Chemistry
摘要: 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 same pork sausage formulation. The products were analyzed for amino acid composition by High Performance Liquid Chromatography. with all replacement levels showed slight decrease essential acids but still retained approximately 75 85% of total acids. Therefore, it concluded that may be portion fat patties up while providing much required dietary nutrition.
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