What the USDA is looking for and will accept in a method for protein quality evaluation
1977
Characteristics of tests for protein quality in meat and poultry products are presented. Such tests must be reproducible, fast, low in cost, and must bear a constant relationship to the standard or benchmark method. At present, Protein Efficiency Ratio (PER) is the official procedure, but it is cumbersome and expensive. The advantages and disadvantages of tests for protein quality of human foods are assessed. Tests with humans, studies with rats, testing using microorganisms, and chemical assays are discussed.
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