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Composition of Raw and Roasted Lamb and Mutton II. Amino Acids (1966)

BLUM, AMOS E. ; LICHTENSTEIN, HAROLD ; MURPHY, ELIZABETH W.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 31 (1966), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Microbiological assay values are reported for content of 18 amino acids in separable lean of raw and roasted rib-loin and leg cuts of lamb and mutton. These values agreed well with values obtained in other laboratories. The amino acid content of lamb protein tended to be constant and was not affected by cut or by roasting. Retentions of amino acids in lamb lean after roasting were essentially complete.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb03283.x

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