title: [Determination of connective tissue content of meat products using the hydroxyproline methods (author's transl)].
abstract: The amino acids of collagenous and elastic connective tissue of beef and pork and of commercial meat products were determined by gaschromatography. A correlation was established between hydroxyproline and glycine and also between hydroxyproline and proline. Thus the content of elastic connective tissue in meat products is quite constant and compared with the amount of collagenous material insignificant.--Determination of amount of connective tissue in meat products from the amount of hydroxyproline this is suitable for the needs of food control.
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002417:Cattle; D002849:Chromatography, Gas / Q000379:methods; D003238:Connective Tissue / Q000032:analysis*; D006909:Hydroxyproline / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D011786:Quality Control; D013552:Swine
chemical_list: D000596:Amino Acids; D006909:Hydroxyproline
vernacular_title: Uber die Erfassung des Bindegewebsgehaltes von Fleischwaren mit der Hydroxyprolinmethode.