THE EFFECT OF COOKING AND WATER CONTENT OF GROUND BEEF AND EGGS ON THE DETERMINATION OF THE PROTEIN EFFICIENCY RATIO

Autor:	C. W. Kolar, D. T. Hopkins, F. H. Steinke
Rok vydání:	1976
Předmět:	Protein efficiency ratio Moisture Chemistry food and beverages Food science Water content Food Science
Zdroj:	Journal of Food Science. 41:1426-1427
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1976.tb01187.x
Popis:	Rats selectively ate the meat particles in test diets containing ground beef unless special precautions were taken to break up the particles. When such precautions were taken, lyophilization did not lower the measured PER of ground beef. Fried ground beef had a slightly higher PER than raw ground beef. The PER of an egg diet did not seem to be affected by the moisture level of the diet, although the adjusted PER of hard boiled eggs was slightly lower than that of lyophilized eggs.
Databáze:	OpenAIRE
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