The Effect of Canning, Roasting and Corning on the Biological Value of the Proteins of Western Beef, Finished on Either Grass or Grain

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Abstract
The effect of varying the type of feed and the subsequent changes produced by canning, roasting and corning on the digestibility and biological value of beef protein were studied. The nitrogen balance technique with weanling rats was used for this investigation, following the method of Mitchell. When values for the periods were compared separately, statistical analysis of the data showed that in period C canning caused a slight but significant lowering in the biological value (86 to 79%). In period A, however, the difference (73 to 69%) was not significant. Digestibility values were significantly lowered by the canning process, from 98 to 94% in both periods. Roasting and corning did not change either the biological value or digestibility. Beef round from grass-fed and grain-fed animals had similar biological and digestibility values.
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