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Quantitative and qualitative determination of connective tissue content of meat and meat products



Quantitative and qualitative determination of connective tissue content of meat and meat products



J. Sci. Food Agric 10: 468-472



Total N was estimated on a 2 to 2.5 g. sample of finely ground meat. One g. of the material was weighed into a 100-ml. test tube, 50 ml. 0.05 N alkali was added and the test tube was filled with distilled water to the mark. The mixture was kept at room temperature for 24 hr., during which time it was shaken several times, and finally filtered. N was estimated by the Kjeldahl method on 50 ml. of the filtrate to give the non-connective tissue N extracted by alkali.

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Accession: 014159248

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DOI: 10.1002/jsfa.2740100902


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