Abstract
ABSTRACTT. pyriformis relative nutritive value (RNV) bioassay can be used to compare protein quality of meats. Experiments were conducted to assess effects of standard cooking procedures on RNV and amino acid composition of various meats. Boiled tissue meats and processed meat showed higher RNV and levels of essential amino acids than fried or microwave cooked or uncooked samples. However, in organ meats, cooking did not change total protein content or total essential amino acid contents relative to uncooked organ meats.
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