Collagen and its rational content in meat products: Part 1. Analytical studies

Abstract

Computer-assisted simulation has been used to study the effect of collagen content on the biological value of meat proteins. It has been shown that an increase in the collagen content from 2·5% to 15–20% of the total amount of proteins contained in minced meat tangibly enhances protein utilization for tissue synthesis. Hence, the above collagen content in meat products heightens their nutritional and biological value and renders them more suited for human metabolism.