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 |