Journal of Nutrition

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Journal of Nutrition Vol. 73 No. 2 February 1961, pp. 113-116
Copyright © 1961 by American Society for Nutrition
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Utilization of Amino Acids from Foods by the Rat

V. Effects of Heat Treatment of Lysine in Meat1,2,

Barbara S. Heller, Melicent R. Chutkow, C. H. Lushbough4, A. J. Siedler and B. S. Schweigert5

Division of Biochemistry and Nutrition, American Meat Institute Foundation, and Department of Biochemistry, The University of Chicago, Chicago, Illinois

The effects of a variety of heat processing methods upon the lysine content of meat protein and its subsequent availability for growth of the weanling rat were investigated. The amount of lysine as determined microbiologically was not affected markedly by any of the heat treatments used. The percentage of available lysine in pork, beef and lamb muscle ranged from 74 to 92% in either raw samples or after standard cooking procedures, indicating standard cooking procedures do not appreciably affect the utilization of lysine from muscle protein. Severe heat treatment (autoclaving for 16 hours) substantially reduced the amount of available lysine in these products.

1 These studies were supported in part by a grant-in-aid from the National Live Stock and Meat Board.

2 Two preliminary reports, "Studies on Amino Acid Availability from Meat Proteins Subjected to Varying Degrees of Heat Treatment" by C. H. Lushbough, B. S. Heller, M. R. Chutkow and B. S. Schweigert and "Effect of Heat Treatment on Availability of Lysine from Meat" by C. H. Lushbough, M. R. Chutkow, B. S. Heller and B. S. Schweigert were presented at the Symposium on Protein and Amino Acid Supplementation, Division of Agricultural and Food Chemistry, American Chemical Society Meetings, Atlantic City, 1959 and the 43rd Annual Meeting of the Federation of American Societies for Experimental Biology, Atlantic City, N. J., 1959, respectively.

3 Journal Paper no. 208, American Meat Institute Foundation.

4 Present address: Research Division, Mead Johnson and Company, Evansville 21, Indiana.

5 Present address: Department of Food Science, Michigan State University, East Lansing, Michigan.

Manuscript received 3 September 1960.




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