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Human requirements of essential amino acids and the composition of fresh and processed meats



Human requirements of essential amino acids and the composition of fresh and processed meats



Food and nutrition notes and reviewst 37(3): 95-102



The nutritional value of fresh and processed meats, particularly protein, was analyzed in terms of nitrogen content, amino acid profiles, fat, and ash. The results were compared with model proteins which meet essential amino acid requirements for adults and children. The effects of processing on meat protein quality (chemical and biological characteristics) and meat composition are discussed as well. The fresh meats analyzed (beef cuts) were found to have a high Protein Quality Index, while the processed meats (corned beef, meat pie, sausage, etc.) were of lower nutritional value even when evaluated for the lower nutritional needs of children.

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