Nutritive value of proteins in a canned meat product

@inproceedings{Bender1976NutritiveVO,
  title={Nutritive value of proteins in a canned meat product},
  author={Arnold E. Bender and A. E. Husaini},
  year={1976}
}
Summary Nine samples of canned meat-with-onions-and-gravy were assayed biologically for net protein utilization and analysed for hydroxyproline as a measure of the collagen content. NPUs ranged from 40 to 59, compared with 78 for moderate quality meat; two samples contained 20% collagen compared with 14% for the moderate quality meat. The NPU of meat autoclaved in the laboratory in the presence of wheat flour and glucose was 70 compared with a value of 78 for the same meat… CONTINUE READING