Due to federal regulations, processed food manufacturers need to measure the biological value of protein content in their products. An assay suitable for industry and government must be (1) rapid, (2) accurate, (3) consistent with the AOAC'S (1975) PER method, (4) inexpensive, (5) simple, and (6) applicable to a wide range of compounds. The difficulties facing successful application of short methodology are discussed. Suitable methodology utilizable by the food industry should soon be available. Work is progressing on microbiological, enzymatic, and chemical methods.
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