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Routine examination methods for meat and meat products. 2. Determination of collagen connective tissue by a simplified hydroxyproline determination



Routine examination methods for meat and meat products. 2. Determination of collagen connective tissue by a simplified hydroxyproline determination



Fleischwirtschaft 52(1): 42-44



2. A simple procedure suitable for routine analyses was derived from the method of Mohler and Antonacopoulos (Zeitschrift fur Lebensmittel-Untersuchung und -Forschung (1957) 106, 425). Excluding hydrolysis 14 h with 30% H2SO4 in a drying cabinet the estimation takes 4 h. Chloramine-T is used as oxidant.

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