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Comparison of rat and Tetrahymena pyriformis growth assays in determining nutritional quality of protein in meat and meat analogs during prolonged storage at various temperatures

Comparison of rat and Tetrahymena pyriformis growth assays in determining nutritional quality of protein in meat and meat analogs during prolonged storage at various temperatures

Journal of food quality 1(4): 379-391

ISSN/ISBN: 0146-9428

DOI: 10.1111/j.1745-4557.1977.tb01073.x

Meat patties containing TVP and/or SCP, or rehydrated TVP, SCP, or dried milk solids, lost a small but significant protein efficiency ratio (PER), or relative nutritive value (RNV) or the proteins during the first three months of frozen storage, but little further loss was noted in storage for as long as 18 months at temperatures of minus 10 to minus 30 degrees C. The correlation coefficient of R equals 0.98 between PER and RNV, indicated that at least for ground beef products extended with various protein concentrates, the much more rapid Tetrahymena method of measuring protein bioavailability is essentially the same as using the official PER rat assay method.

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Accession: 013098197

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