Comparison of the amino acid composition and connective tissue protein contents of selected bovine skeletal muscles

1989 ◽  
Vol 37 (5) ◽  
pp. 1279-1286 ◽  
Author(s):  
Nguyen Quang ◽  
Constantinos G. Zarkadas
Keyword(s):  
Amino Acid ◽  
Connective Tissue ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Skeletal Muscles ◽  
Tissue Protein

scholarly journals THE AMINO ACID COMPOSITION OF ANIMAL TISSUE PROTEIN

1943 ◽  
Vol 148 (2) ◽  
pp. 431-439
Author(s):  
Eliot F. Beach ◽  
Bertha Munks ◽  
Abner Robinson
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Animal Tissue ◽  
Tissue Protein

scholarly journals The amino acid composition of tissue protein is affected by the total sulfur amino acid supply in growing pigs

animal ◽  
2014 ◽  
Vol 8 (3) ◽  
pp. 401-409 ◽  
Author(s):  
J.A. Conde-Aguilera ◽  
C. Cobo-Ortega ◽  
Y. Mercier ◽  
S. Tesseraud ◽  
J. van Milgen
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Growing Pigs ◽  
Sulfur Amino Acid ◽  
Total Sulfur ◽  
Tissue Protein

scholarly journals Amino-acid composition and balance of collagen containing raw materials

2018 ◽  
Vol 56 (4) ◽  
pp. 492-503
Author(s):  
A. V. Meleshchenya ◽  
T. A. Savelyeva ◽  
S. А. Gordynets ◽  
I. V. Kaltovich
Keyword(s):  
Amino Acid ◽  
Connective Tissue ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials ◽  
Raw Material ◽  
Meat Industry ◽  
Food Protein ◽  
Isoleucine Leucine ◽  
Wide Range

A prospective source of additional food protein in the meat industry is collagen-containing raw materials: pork skin, connective tissue obtained at meat trimming, collagen-containing by-products, etc., which can be used as part of proteinand-fat emulsions. Collagen emulsions have a wide range of functional properties: moisture and fat retention, foam and gelling abilities, emulsifying activity, active foam, emulsions and dispersions stabilizers, so they can be used as a technological additive in the meat industry. Therefore, the most important task in the process is the complete use of collagen-containing raw materials with the maximum implementation of its properties. The paper presents the results of studies on determining the amino acid composition and balance of collagen-containing raw materials: pork skin, beef tendons, lungs, rumen, beef lips and ears, pork ears, udder, spleen, omasum, skin, head, feet, caruncle, stomach and intestines of poultry. It was determined that collagen-containing raw material contains all the essential amino acids: isoleucine, leucine, lysine, methionine and cysteine, phenylalanine and tyrosine, threonine, valine with the amino acid count in the range of 17.1–185.0 %. At the same time, a more balanced amino acid composition in comparison with other types of collagen-containing raw materials is shown by: pork skin, udder, beef lips and trachea, chitterlings, omasum, rumen, lungs and spleen as evidenced by high values of amino acid score (up to 185 %), essential amino acid index (up to 1.1), utility factor of the amino acid composition (up to 0.84), as well as the approximate values of the comparable redundancy index (0.0007–0.0043). The research results confirm the prospectiveness of combining muscle and connective tissue proteins in recipes of meat products of high nutritional and biological value.

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