In a previous report, figures were given for the nitrogen factors of pork, based on the analyses of various joints of pork taken from five selected carcases. The hydroxyproline contents of various samples were determined at the same time as the other measurements were made but, because of difficulties in preparing homogeneous samples of some tissues, the results were withheld for confirmation. These results are presented in this paper.
Date:
1987
Keywords:
Funding Body:
UK Department of Environment, Food and Rural Affairs
Contractor:
Analytical Methods Committee of the Royal Society of Chemistry
