ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Collagen, elastin and residual actomyosin in connective tissue of some lower grades of beef were determined from the contents of hydroxy-proline, valine and glutamic acid, using three simultaneous equations based on amounts of these amino acids found in the pure proteins. The complete amino-acid profiles of the connective tissues agreed with the calculated protein compositions. Connective tissues were removed from the meat by dissection, and sequential saline extractions removed sarcoplasmic and myofibrillar proteins. Glycoproteins were removed by extraction with half-saturated calcium hydroxide; collagen, by autoclaving. Changes in composition after extraction or au-toclaving were confirmed by histological investigations.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb03555.x
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