Meat quality and protein quality

Bender, A. E.; Zia, M.A.

doi:10.1111/j.1365-2621.1976.tb00749.x

Cited by 23 publications

(6 citation statements)

References 6 publications

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“…This is in accordance with the concept that BV approaches 20 when the tryptophan content of a protein, limited by this amino acid, is decreasing towards zero (Bender, 1973) as in collagen. Present results are also in accordance with those of Bender & Zia (1976) who showed a NPU value of 69 for shin with 23.6% collagen and a NPU value of 82 for fillet with 2.5% collagen. NPU values of 69 and 81 respectively can be deduced from the equation in Fig.…”

Section: Biological Value and Npusupporting

confidence: 95%

“…At levels of about 25% of collagen it seems however enough to supplement just one amino acid. Thus Bender and Zia (1976) supplemented shin with methionine, increasing the NPU-value to a level above that of fillet. The discussions above concerning supplementation are only relevant for growing children.…”

Section: Amino Acid Supplementationmentioning

confidence: 96%

“…The nutritive value of products rich in collagen has been investigated by some authors with rat assays. Studies on raw mixed meat products have shown decreasing NPU-values when the amount of collagen is increased (Dvorak, 1972;Bender & Zia, 1976). The PER-value decreases linearly with increasing collagen content in a mixture of raw beef round and partially defatted chopped beef (YuBang Lee et al, 1978).…”

Section: Introductionmentioning

confidence: 96%

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Effect of collagen content and heat treatment on protein digestibility and biological value of meat products

Laser-Reuterswärd¹,

Asp

Björck

et al. 1982

Int J of Food Sci Tech

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The digestibility and biological value of meat mixed with various amounts of collagen were measured after heat treatments.The M. biceps femoris muscle was used as the source of meat and pigskin as the source of collagen. The latter contained 78.9% collagen and digestibility both heated and raw was 95%.The NPU of mixtures of meat and pigskin showed a relation with collagen content defined asy = 82.8-0.6~.Supplementation of pigskin at a pigskin-meat mixture containing 50% collagen with methionine did not increase NPU.The amount of collagen in untreated meat products is 15-30% and will be of negligible nutritional significance in a whole diet.

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Section: Biological Value and Npusupporting

confidence: 95%

Section: Amino Acid Supplementationmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 96%

See 1 more Smart Citation

Effect of collagen content and heat treatment on protein digestibility and biological value of meat products

Laser-Reuterswärd¹,

Asp

Björck

et al. 1982

Int J of Food Sci Tech

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“…Since the early work of Mitchell and Carman (1926), it has generally been recognized that inexpensive cuts of meat and meat by-products high in connective tissue have relatively poor biological value. Bender and Zia (1976) recently reported that low quality meat with 23.6% collagen had a net protein utilization (NPU) of 69 and high quality meat with 2.5% collagen had a NPU of 82. However, no extensive study has been reported that establishes a definite linear relationship between the connective tissue content and PER.…”

Section: Introductionmentioning

confidence: 99%

Predicting Protein Efficiency Ratio by the Chemical Determination of Connective Tissue Content in Meat

Lee

Elliott

Rickansrud

et al. 1978

Journal of Food Science

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The influence of connective tissue content on amino acid composition and rat PER was studied in an attempt to develop a regression equation for predicting PERs of meat from the simple chemical analysis of collagen. Collagen content was highly correlated to essential amino acid content and rat PER with correlation coefficients of -0.99 and -0.98, respectively. The developed regression equation, PER = -0.02290 (collagen content) + 3.1528, effectively predicted rat PER within * 0.2 units when tested on various meat ingredients. These results indicated

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“…Several chronic diseases, such as cardiovascular diseases and diabetes are closely related to long-term unhealthy dietary habits 3 . In many countries, meat is an indispensable part of routine meals because meat is rich in high-quality protein, vitamins and minerals 4 , 5 . Preferences for different types of meat vary between and within countries depending on demographic and cultural influences.…”

Section: Introductionmentioning

confidence: 99%

Chicken-eaters and pork-eaters have different gut microbiota and tryptophan metabolites

Shi

Zhao

Fan

et al. 2021

Sci Rep

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This study was aimed to evaluate the differences in the composition of gut microbiota, tryptophan metabolites and short-chain fatty acids in feces between volunteers who frequently ate chicken and who frequently ate pork. Twenty male chicken-eaters and 20 male pork-eaters of 18 and 30 years old were recruited to collect feces samples for analyses of gut microbiota composition, short-chain fatty acids and tryptophan metabolites. Chicken-eaters had more diverse gut microbiota and higher abundance of Prevotella 9, Dialister, Faecalibacterium, Megamonas, and Prevotella 2. However, pork-eaters had higher relative abundance of Bacteroides, Faecalibacterium, Roseburia, Dialister, and Ruminococcus 2. In addition, chicken-eaters had high contents of skatole and indole in feces than pork-eaters, as well as higher contents of total short chain fatty acids, in particular for acetic acid, propionic acid, and branched chain fatty acids. The Spearman’s correlation analysis revealed that the abundance of Prevotella 2 and Prevotella 9 was positively correlated with levels of fecal skatole, indole and short-chain fatty acids. Thus, intake of chicken diet may increase the risk of skatole- and indole-induced diseases by altering gut microbiota.

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Meat quality and protein quality

Abstract: Samples of meat of good and poor eating quality were assayed biologically for protein quality and analysed for connective tissue content. The low quality meat had NPU 69 and 23.6% connective tissue; the high quality meat had NPU 82 and 2.5% collagen.

Cited by 23 publications

References 6 publications

Effect of collagen content and heat treatment on protein digestibility and biological value of meat products

Effect of collagen content and heat treatment on protein digestibility and biological value of meat products

Predicting Protein Efficiency Ratio by the Chemical Determination of Connective Tissue Content in Meat

Chicken-eaters and pork-eaters have different gut microbiota and tryptophan metabolites

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