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Connective tissue of meat. 3. Determination of collagen in tendon tissue by the hydroxyproline method



Connective tissue of meat. 3. Determination of collagen in tendon tissue by the hydroxyproline method



J. Sci. Food Agric 5: 226-231



Samples of collagen were prepared from defatted, freeze-dried tendon dissected from shin of beef by treating the material in 0.1 N NaOH to remove cellular material and adhering muscle protein. It was washed and dissolved in 0.01 N HCI and the collagen was reprecipitated by neutralization. Alternatively the method of Bowes and Kenten (Title 4494, Vol. 18) was used.

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