Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Amino acid analysis for meat protein evaluation.

R B Ashworth

    Journal - Association of Official Analytical Chemists
    |January 1, 1987
    PubMed
    Summary
    This summary is machine-generated.

    This study presents a reliable method for determining essential amino acids in processed meats using liquid chromatography. The validated procedure accurately quantifies amino acids, aiding in muscle content estimation.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Four-laboratory validation study of the determination of chloramphenicol in veal calf urine.

    Journal of AOAC International·1995
    Same author

    Tissue sulfonamide concentration and correlation in turkeys.

    American journal of veterinary research·1989
    Same author

    Ronald B. Ashworth on budgetary oversight. Interview by Jane Martinsons.

    Trustee : the journal for hospital governing boards·1989
    Same author

    Validation study of gas chromatographic determination of pentachlorophenol in animal liver.

    Journal - Association of Official Analytical Chemists·1988
    Same author

    Ion-exchange separation of amino acids with postcolumn orthophthalaldehyde detection.

    Journal - Association of Official Analytical Chemists·1987
    Same author

    Sulfamethazine blood/tissue correlation study in swine.

    American journal of veterinary research·1986

    Area of Science:

    • Food Science
    • Analytical Chemistry
    • Biochemistry

    Background:

    • Accurate determination of essential amino acids is crucial for processed meat products.
    • Existing methods may require complex sample preparation or lack comprehensive analysis.

    Purpose of the Study:

    • To develop and validate a robust liquid chromatography method for essential amino acid analysis in mechanically processed red meat and poultry.
    • To enable accurate estimation of muscle content in processed meat products.

    Main Methods:

    • Sample preparation involving acetone-chloroform blending and hydrolysis with thioglycolic acid to preserve tryptophan.
    • Liquid chromatography with gradient elution on an ion-exchange column.
    • Post-column derivatization using hypochlorite oxidation and orthophthalaldehyde reagent with fluorescence detection.

    Related Experiment Videos

    Main Results:

    • Successful separation and quantification of key amino acids including beta-alanine, 1-methyl-histidine, and 3-methyl-histidine.
    • Concurrent determination of tryptophan was achieved with minimal modification.
    • A colorimetric method for hydroxyproline assay was validated as a complementary protein quality indicator.

    Conclusions:

    • The developed liquid chromatography procedure is effective for essential amino acid determination in processed meats.
    • The method supports accurate muscle content estimation and protein quality assessment.
    • The procedure offers a cost-effective and reliable analytical solution for the food industry.