INFLUENCE OF REMOVING CONNECTIVE TISSUE, COOKING AND NITRITE CURING ON THE PROTEIN QUALITY OF BEEF SHANK MUSCLE
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 186–189, January 1977
How to Cite
HENDRICKS, D. G., MAHONEY, A. W. and GILLETT, T. A. (1977), INFLUENCE OF REMOVING CONNECTIVE TISSUE, COOKING AND NITRITE CURING ON THE PROTEIN QUALITY OF BEEF SHANK MUSCLE. Journal of Food Science, 42: 186–189. doi: 10.1111/j.1365-2621.1977.tb01248.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 5/27/76; revised 8/23/76; accepted 8/31/76.
The effect of mechanically removing connective tissue (desinewing) on protein quality of beef shank meat was determined by amino acid analysis and by feeding to rats. The desinewed meat had 40% less hydroxyproline and 16% higher chemical score than the control. Whereas tryptophan and methionine are the first limiting amino acids in meat, upon the desinewing of shank muscle the tryptophan level is increased to a point where it is no longer the first limiting amino acid. The protein efficiency ratio and nitrogen efficiency for growth were enhanced by desinewing the meat. Cooking the meat decreased the protein efficiency ratio and nitrogen efficiency for growth. Nitrite did not influence protein utilization. The protein quality of the sinew residue was inferior to the ofher meat products.