Effect of collagen content and heat treatment on protein digestibility and biological value of meat products
作者： A. LASER-REUTERSWÄRD , N.-G. ASP , I. BJÖRCK , H. RUDËRUS
DOI: 10.1111/J.1365-2621.1982.TB00166.X
关键词:
摘要: Summary The digestibility and biological value of meat mixed with various amounts collagen were measured after heat treatments. The M. biceps femoris muscle was used as the source pigskin collagen. The latter contained 78.9% both heated raw 95%. The NPU mixtures showed a relation content defined y = 82.8–0.6 x. Supplementation at pigskin-meat mixture containing 50% methionine did not increase NPU. The amount in untreated products is 15–30% will be negligible nutritional significance whole diet.
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