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Collagen and its rational content in meat products: Part 1. Analytical studies
I A Rogov1, E S Tokaev, Y I Kovalev
1Moscow Institute for Applied Biotechnology, 109818, Moscow, 33 Talalikhin Street, USSR.
Meat Science
|November 9, 2011
Summary
Increasing collagen content in minced meat from 2.5% to 15-20% significantly improves protein utilization for tissue synthesis. This enhances the nutritional value of meat products for human metabolism.
Area of Science:
- Biochemistry
- Food Science
- Nutritional Science
Background:
- Meat protein's biological value is crucial for human nutrition.
- Collagen is a major protein component in meat, influencing its properties.
- Understanding collagen's role in protein utilization is key for food product development.
Purpose of the Study:
- To investigate the impact of varying collagen content on the biological value of meat proteins.
- To determine optimal collagen levels for enhanced nutritional benefits in meat products.
Main Methods:
- Computer-assisted simulation was employed to model protein metabolism.
- Simulations analyzed the effect of collagen percentages (2.5% to 15-20%) on protein utilization.
Main Results:
- An increase in collagen content from 2.5% to 15-20% significantly enhanced protein utilization for tissue synthesis.
- Higher collagen levels were correlated with improved biological value of meat proteins.
Conclusions:
- Elevated collagen content (15-20%) in minced meat positively impacts nutritional and biological value.
- Meat products with optimized collagen levels are better suited for human metabolism and nutritional needs.
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