Detection of elastin, collagen, and cartilage particles in ground beef by enzyme digestion and sensory analysis

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dc.contributor.author Whipple, G.
dc.contributor.author Axe, J.B.
dc.contributor.author Goll, S.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-12-01T22:17:28Z
dc.date.available 2010-12-01T22:17:28Z
dc.date.issued 2010-12-01
dc.identifier.uri http://hdl.handle.net/2097/6719
dc.description.abstract An enzyme digestion technique was developed using a proteolytic enzyme concentrate to quantitate connective tissue particles in ground beef samples, which had been formulated to contain various amounts of connective tissue. Replicate samples were also evaluated by a taste panel to quantify detectable connective tissue particles. Results for the laboratory enzyme technique and the taste panel were highly correlated. Therefore, the enzyme digestion technique can be used to estimate total connective tissue in ground beef and those particles that are detected upon chewing. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1987 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 87-309-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 514 en_US
dc.subject Beef en_US
dc.subject Elastin en_US
dc.subject Collagen en_US
dc.subject Cartilage en_US
dc.subject Ground Beef en_US
dc.title Detection of elastin, collagen, and cartilage particles in ground beef by enzyme digestion and sensory analysis en_US
dc.type Conference paper en_US
dc.date.published 1987 en_US
dc.citation.epage 43 en_US
dc.citation.spage 41 en_US
dc.description.conference Cattlemen's Day, 1987, Kansas State University, Manhattan, KS, March, 1987 en_US
dc.contributor.authoreid ckastner en_US


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