title: A study on the possibilities of using 3-methylhistidine to quantify skeletal proteins in meat trimmings.
abstract: The aim of the study was to ascertain whether the amino acid 3-methylhistidine can be used to quantify skeletal meat protein in meat trimmings. 3-Methyhistidine from different carcass trimmings was quantified by a fluorescent HPLC method. Four trimmings with three subsamples each were examined. The subsamples were analysed in duplicate. The results showed high analytical variations between duplicates and subsamples. The average concentration of 3-methylhistidine in the four trimmings was 135 μg/g fat-free and connective tissue-free meat. Compared to earlier studies this value is high. Because of the rather high analytical variation, further research must be done to evaluate the use of 3-methylhistidine as an indicator for skeletal meat proteins in whole carcass trimmings.
authors: MATFORSK, Norwegian Food Research Institute, Oslovn. 1, N-1430 Aas, Norway.
authors: H
authors: H
authors: Rønnestad