Madhavi, D. L. and Srinivasan, K. S. and Kadkol, S. B. and Baliga, B. R. (1982) Essential amino acid content of buffalo meat. Journal of Food Science and Technology, 19 (5). 214-215, 6 ref..
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Abstract
Essential amino acid contents of buffalo meat, determined by microbiological assay, indicated that lysine is present in high concn. (8.9 g/100 g protein), and the other essential amino acids are present in adequate quantities. Chemical score for buffalo meat is 79; phenylalanine and tyrosine are the first limiting amino acids, followed by isoleucine and tryptophan. The nutritional index for buffalo meat is 75.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | AMINO-ACIDS; buffalo meat, amino acids composition microbial assay for; MEAT-SPECIFIC; MICROORGANISMS-; BUFFALOES-; amino acids composition microbial assay for buffalo meat |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 07 Oct 2010 06:03 |
| Last Modified: | 28 Dec 2011 09:55 |
| URI: | http://ir.cftri.res.in/id/eprint/6755 |
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