PROTEIN QUALITY OF MECHANICALLY PROCESSED (SPECIES) PRODUCT AND BONE RESIDUE

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Abstract
Six samples of mechanically processed (species) product (MPP) from a Beehive deboner equipped with 0.46 mm holes in the cylinder, one sample of beef semimembranosus muscle and three samples of bone residue were analyzed. Protein efficiency ratios (PER) for MPP ranged from 1.44–2.90 compared to 2.91 for beef semimembranosus muscle. None of the bone residue samples supported rat growth giving a PER of ≤O. Regression equations to predict the PER of MPP were developed using the data obtained on the six MPP samples and the three bone residue samples described in this paper plus PER and amino acid data obtained on nine other samples of MPP. The regression equations were then tested using 24 different lots of MPP. Multiple regression equations using leucine and proline or hydroxyproline and isoleucine as independent variables were suitable for use in categorizing MPP on the basis of protein value. An alternative method of controlling protein quality in MPP by limiting the hydroxyproline content was suggested.