The relation of the biological value of meat proteins to their content of connective tissue

: The influence of connective tissue on the biological value of meat products, manufactured from hashed meat, was studied in experiments on growing rats. It was shown that collagen level increase from 6.1 to 14.5% of the total amount of meat proteins improved the growth-mass characteristics of the animals. The actual biological value and the absolute protein utilization had a tendency to lowering, although the difference was not statistically significant. At the same time the effectiveness of tissue protein biosynthesis was not lowered. A conclusion has been made that the results of animal experiments correlate with the clinical data on the positive effect of the increase up to 15% (by protein) of collagen content on the anabolic action of hashed meat protein in humans. A further increase of the connective tissue amount leads to its diminished biological value.