DETERMINATION OF THE MYOFIBRILLAR AND CONNECTIVE-TISSUE PROTEIN CONTENTS AND AMINO-ACID COMPOSITION OF SELECTED COMPOSITE MEAT-PRODUCTS

被引：7

作者：

KARATZAS, CN

ZARKADAS, CG

机构：

[1] AGR CANADA,MUSCLE BIOCHEM LAB,ST HYACINTHE FOOD RES CTR,RES BRANCH,EASTERN REG,ST ANNE BELLEVUE H9X 1C0,QUEBEC,CANADA

[2] MCGILL UNIV,MACDONALD COLL,CTR NUTR & FOOD SCI,ST ANNE BELLEVUE H0A 1C0,QUEBEC,CANADA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 06期

关键词：

D O I：

10.1021/jf00084a002

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1109 / 1121

页数：13

共 49 条

[1] ASSESSMENT OF THE PROTEIN-QUALITY OF SELECTED MEAT-PRODUCTS BASED ON THEIR AMINO-ACID PROFILES AND THEIR MYOFIBRILLAR AND CONNECTIVE-TISSUE PROTEIN CONTENTS
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (05) : 790 - 800
[2] DETERMINATION OF FAT, PROTEIN AND CONNECTIVE-TISSUE IN SAUSAGE AND MEAT-PRODUCTS
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[3] COMPARISON OF THE AMINO-ACID COMPOSITION AND CONNECTIVE-TISSUE PROTEIN CONTENTS OF SELECTED BOVINE SKELETAL-MUSCLES
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1989, 37 (05) : 1279 - 1286
[4] RELIABILITY OF HISTOMETRIC DETERMINATION OF CONNECTIVE-TISSUE IN MEAT-PRODUCTS
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[J]. FLEISCHWIRTSCHAFT, 1982, 62 (11): : 1464 - 1469
[5] COMPARISON OF THE TOTAL PROTEIN, NITROGEN, AND AMINO-ACID COMPOSITION OF SELECTED ADDITIVES AND INGREDIENTS USED IN COMPOSITE MEAT-PRODUCTS
ZARKADAS, CG
DROULISCOS, NJ
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1988, 36 (06) : 1121 - 1131
[6] DETERMINATION OF CONNECTIVE-TISSUE CONTENT OF MEAT-PRODUCTS USING HYDROXYPROLINE METHOD
FEY, R
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1977, 164 (04): : 233 - 238
[7] PROXIMATE AND AMINO-ACID COMPOSITION OF GROUND MEAT-PRODUCTS
HOLT, NW
SOSULSKI, FW
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1974, 7 (02): : 144 - 147
[8] THE HISTOCHEMICAL-DEMONSTRATION OF CONNECTIVE-TISSUE IN MEAT AND MEAT-PRODUCTS
FLINT, FO
PICKERING, K
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1984, 35 (11) : 1263 - 1264
[9] THERMAL-STABILITY OF CONNECTIVE-TISSUE IN MEAT AND MEAT-PRODUCTS
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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1984, 35 (11) : 1262 - 1262
[10] COMPARATIVE EXPERIMENTS IN DETERMINING CONNECTIVE-TISSUE IN MINCED MEAT-PRODUCTS
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HILDEBRANDT, G
[J]. FLEISCHWIRTSCHAFT, 1986, 66 (05): : 815 - &

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