Abstract
ABSTRACTThe 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 that the chemical determination of collagen content can be employed to provide a rapid, inexpensive and easily adaptable assay for the estimation of protein quality of meat. Mechanically deboned red meat had a reasonably good PER (2.65) and only a moderate level of collagen (19%); whereas, partially defatted chopped beef showed wide variation in PER as well as in collagen content with different processors. Both raw and cooked mechanically deboned chicken also showed good PERs, 3.0 and 2.6, respectively.
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