The Nutritive Value of Canned Foods

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Abstract
An inter-laboratory amino acid assay project has been described. A total of 61 raw and processed samples of fish and meat were assayed, of which 41 were analyzed at both the University of California at Los Angeles and the University of Wisconsin. The essential amino acid composition of the various species of fish investigated was found to be in fair agreement with that found by earler workers, although some differences are noted and discussed. Excellent agreement was found with respect to the 41 samples which were assayed in both laboratories. This comparison gives evidence of the reliability of the microbiological assay technique for amino acid analysis. Heat processing as employed in canning did not change materially the essential amino acid composition of the various fish and meat samples assayed.

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