ABSTRACTThe effect of mechanically removing connective tissue (desinewing) on protein quality of beef shank meat was determined by amino acid analysis and by feeding to rats. The desinewed meat had 40 less hydroxyproline and 16 higher chemical score than the control. Whereas tryptophan and methionine are the first limiting amino acids in meat, upon the desinewing of shank muscle the tryptophan level is increased to a point where it is no longer the first limiting amino acid. The protein efficiency ratio and nitrogen efficiency for growth were enhanced by desinewing the meat. Cooking the meat decreased the protein efficiency ratio and nitrogen efficiency for growth. Nitrite did not influence protein utilization. The protein quality of the sinew residue was inferior to the ofher meat products.
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