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dc.citation.epage43en_US
dc.citation.spage41en_US
dc.contributor.authorWhipple, G.
dc.contributor.authorAxe, J.B.
dc.contributor.authorGoll, S.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-12-01T22:17:28Z
dc.date.available2010-12-01T22:17:28Z
dc.date.issued2010-12-01
dc.date.published1987en_US
dc.description.abstractAn 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.description.conferenceCattlemen's Day, 1987, Kansas State University, Manhattan, KS, March, 1987en_US
dc.identifier.urihttp://hdl.handle.net/2097/6719
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1987en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 87-309-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 514en_US
dc.subjectBeefen_US
dc.subjectElastinen_US
dc.subjectCollagenen_US
dc.subjectCartilageen_US
dc.subjectGround Beefen_US
dc.titleDetection of elastin, collagen, and cartilage particles in ground beef by enzyme digestion and sensory analysisen_US
dc.typeConference paperen_US

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