title: [The effect of food fiber on the biological value of meat products].
abstract: The effect of food fibres of wheat bran, beet pectin and methylcellulose on the biological value of meat proteins has been studied in experiments on the growing rats. It has been shown, that up to 1% on food fibres of wheat bran and up to 0.5% of pectin and methylcellulose can be added to meat products without spoiling their qualitative indices. Higher levels of these substances cause the reduction of the biological value of meat products.
authors.forename: A I
authors.initials: AI
authors.lastname: Gorshkov
authors.forename: A A
authors.initials: AA
authors.lastname: Tekeev
authors.forename: Iu I
authors.initials: IuI
authors.lastname: KOvalev
authors.forename: E S
authors.initials: ES
authors.lastname: Tokaev
authors.forename: I A
authors.initials: IA
authors.lastname: Rogov
mesh_terms: D000818:Animals; D004043:Dietary Fiber / Q000032:analysis / Q000378:metabolism*; D004044:Dietary Proteins / Q000378:metabolism; D005503:Food Additives / Q000032:analysis / Q000378:metabolism*; D008297:Male; D008461:Meat Products; D009753:Nutritive Value; D051381:Rats
chemical_list: D004043:Dietary Fiber; D004044:Dietary Proteins; D005503:Food Additives
vernacular_title: Vliianie pishchevykh volokon na biologicheskuiu tsennost' miasnykh produktov.