CHEMICAL-COMPOSITION AND COLLAGEN CONTENT OF MEAT MANUFACTURED PRODUCTS

In this study samples of meat manufactured products were analyzed. The quantity of collagen was chosen as an index of quality of the raw materials employed in the preparation. The results obtained showed that a high content of collagen and, as a consequence, of connective tissue found in several samples taken from the market, was a fairly good index of poor quality of the raw materials employed in the preparation of meat products.