[Biological value of proteins in combined meat paste products]

The amino acid composition was studied in certain samples of paste products containing varying ratios of soybean, milk and blood plasma, and whole blood of slaughtered cattle instead of meat and liver proteins. A relationship was established between the degrees of protein amino acid composition balance in these combined products and their biological value. The results of the assay of the protein and urea content and some blood enzymes activity (except alkaline phosphatase) evidenced no significant changes in these parameters depending on the amino acid composition of proteins in the products studied.