Details

Autor(en) / Beteiligte

• Lampitt, L. H.
• Baker, L. C.
• Brown, K. P.

Titel

Connective tissue of meat. IV.-Comparison of methods for determining collagen in meat

Ist Teil von

• Journal of the science of food and agriculture, 1954-07, Vol.5 (7), p.343-350

Ort / Verlag

London: John Wiley & Sons, Ltd

Erscheinungsjahr

1954

Quelle

Wiley Online Library - AutoHoldings Journals

Beschreibungen/Notizen

• Collagen was determined in samples of fresh, frozen and freeze‐dried silverside by determining hydroxyproline in the acid hydrolysate of (i) the meat, (ii) the direct aqueous autoclave extract of the meat, and (iii) the aqueous autoclave extract of the residue left after preliminary extraction of the muscle tissue with dilute alkali or acid; collagen was also determined in (iii) as the loss of weight when the residue was autoclaved with water.