The practical application of 3-methylhistidine in determining the lean meat content of food products

Protein-bound 3-methylhistidine, which is present at similar concentrations in various meat species but absent from non-meat proteins, was used to estimate the lean meat content of a range of retailed meat products. The results of the application of this novel method were compared and contrasted wit...

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Veröffentlicht in:	Meat science 1980, Vol.4 (1), p.21-31
Hauptverfasser:	Poulter, N.H., Lawrie, R.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	food composition food quality meat products
Online-Zugang:	Volltext
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