Essential amino acid content of goat meat in comparison with other meats.

Srinivasan, K. S. and Moorjani, M. N. (1974) Essential amino acid content of goat meat in comparison with other meats. Journal of Food Science and Technology, India, 11 (3). 123-124, 9 ref..

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Abstract

Samples of mutton, goat meat, beef and pork were dehydrated and defatted using acetone. After vacuum drying the material was powdered and hydrolysed with 6N HCl in a vacuum sealed tube at 121 degree C for 18h. After cooling the hydrolysate was adjusted to pH 6.8, filtered, diluted and microbiologically assayed for amino acids using Leuconostoc mesenteroides P-60, Lactobacillus arabinosis 17/5 and Streptococcus faecalis-R as test organisms. Results are tabulated Chemical scores individual amino acids, protein socres and sequence of limiting amino acids are presented for all the meats. Goat meat has a similar amino acid pattern to mutton but contains more arginine (7.4 g/16 g N), leucine (8.4 g) and isoleucine (5.1 g) than mutton which contains 6.6. 7.6 and 4.6 g respectively. Results show that goat meat is adequate in respect of all the essential amino acids and has a protein score of 84 compared with 84 for mutton, 89 for beef and 90 for pork.

Item Type:	Article
Uncontrolled Keywords:	AMINO-ACIDS; meat, amino acids in; NUTRITIONAL-VALUES; meat, proteins scores for; GOATS-; amino acids in goat meat; proteins scores for goat meat; MEAT-(SPECIFIC); goat meat, amino acids in; MEAT-; proteins scores for meat; MEAT-(COMPOSITION); amino acids in meat; goat meat, proteins scores for
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Mar 2010 11:17
Last Modified:	17 Mar 2010 11:17
URI:	http://ir.cftri.res.in/id/eprint/7135

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