Evaluating protein quality of meats using collagen content

Nutritional quality of protein was studied using a regression equation for predicting protein efficiency ratio (PER) of meats from the chemical analysis of collagen content. Estimated PER values for all meat samples, calculated from the amounts of collagen, ranged from 2.22 to 2.91, which are in close agreement with reported rat PER values. The results showed that the collagen content can be employed to provide a rapid, inexpensive and easily adaptable assay for the estimation of protein quality of meats.