Journal of Food Science · 1976 · 16 citations · 5 references
AgricultureFood ScienceNutritional SciencesAnimal NutritionMeat ScienceNutritional BiochemistryAmino Acid CompositionAmino Acid NutritionMeat CompositionMeat QualityProtein NutritionProteins In FoodsAmino Acid Profile AnalysisCooking Effects On Food CompositionFatty AcidsMeat Protein ContentMeat Protein QualityMeat ProteinsProtein Biological ValueProtein Quality Analysis
ABSTRACT The nutritional profile of a commercially available meat analog and ground beef (30% fat) was compared in the unheated and heated state. Protein quality of the meat analog was relatively high; methionine was the limiting essential amino acid. Heating to temperatures used in cooking did not greatly affect the amino acid profile or biological value of the meat analog or ground beef. The meat analogs had a higher proportion of polyunsaturated fatty acids, and a higher concentration of potassium, calcium, phosphorus and sodium than the ground beef. The meat analogs also contained some fiber. pH values of the unheated meat analogs and ground beef were similar. Shrink values were less for the analogs than for the ground beef.
5