Beef and pork. Direct determination of connective-tissue-protein-free pure protein content
1994
Reichardt, W. | Mueller, J. | Mueller, S. | Eckert, B. (Landesanstalt fuer Landwirtschaft, Clausberg (Germany). Abt. Tierzucht, -haltung und -ernaehrung)
What mainly determines the value of meat products is their absolute proportion of connective-tissue-free and fat-free meat and its proportion of the total meat. This proportion is adequate when it does not fall below the values found in the individual products for connective-tissue-free meat protein in the whole product and in the meat protein. The determination of connective-tissue-protein-free meat protein was done by pure calculation from the analytical data of crude and connective-tissue protein. As yet there are no methods available for the direct determination of this parameter, although the first signs of a solution are always being noted. A method used for meat samples to determine the pure connective-tissue-protein-free meat content is presented along with the results obtained for cattle and pigs.
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