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[Biological value of proteins in PSE meat]

https://arctichealth.org/en/permalink/ahliterature62383
Source
Vet Med (Praha). 1983;28(4):193-7
Publication Type
Article
Date
1983
Author
J. Pleva
J. Baláz
Source
Vet Med (Praha). 1983;28(4):193-7
Date
1983
Language
Slovak
Publication Type
Article
Keywords
Animals
Body Weight
Dietary Proteins - metabolism
English Abstract
Liver - metabolism
Male
Meat - standards
Meat Products - standards
Nutritive Value
Rats
Rats, Inbred Strains
Swine
Abstract
A bioassay was made on male SPS Norway rats of the Wistar strain to study the biological value of PSE meat protein in a ten-day trial. Pork meat of m. longissimus dorsi was denoted as PSE meat on the basis of low pH1 values, colour and water content. Raw meat and thermally treated meat was used for feeding (thermal treatment: 75 degrees C for 60 min). The biological value of altered meat (thermally treated products), expressed on the basis of PER, NPU and LPU values, draws attention to the difference from the biological value of normal meat. However, no such a difference was recorded in PSE meat administered in raw condition.
PubMed ID
6407174 View in PubMed
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