[The effect of food fiber on the biological value of meat products].
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.
Gorshkov
A I
AI
Tekeev
A A
AA
KOvalev
Iu I
IuI
Tokaev
E S
ES
Rogov
I A
IA
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
D004043:Dietary Fiber; D004044:Dietary Proteins; D005503:Food Additives
Vliianie pishchevykh volokon na biologicheskuiu tsennost' miasnykh produktov.