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Free Books / Cooking / Experimental Cookery / | ![]() |
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The Collagen And Elastin Content Of The "ribeyes" Of The 9th, 10th, And 11th Ribs Of Beeves Of Different Grade (mitchell, Hamilton, And Haines) |
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This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
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Carcass grade |
Esti-mated age, years |
Sex |
Dry matter con-tent, per cent |
N con-tentper cent |
Fat con-tentper cent |
Colla-gen-con-tent, per cent |
Elas-tin-con-ten-per cent |
Colla-gen N in per cent of total N |
Elas-tin N in per cent of total N |
|
Choice |
1 |
steer |
25. 82 |
3. 59 |
2. 50 |
1. 08 |
0. 004 |
5. 4 |
0. 02 |
|
Choice |
2 |
steer |
27. 87 |
3. 55 |
4. 35 |
1. 89 |
0. 006 |
9. 4 |
0. 03 |
|
Good+ |
4 |
steer |
29. 07 |
3. 25 |
7. 78 |
1. 19 |
0. 011 |
6. 5 |
0. 06 |
|
Good |
young |
cow |
25. 16 |
3. 42 |
2. 99 |
1. 16 |
0. 001 |
6. 1 |
0. 005 |
|
Good |
4 |
steer |
29. 48 |
3. 30 |
7. 14 |
1. 33 |
0. 002 |
7. 2 |
0. 01 |
|
Good+ |
2 |
steer |
26. 08 |
3. 57 |
3. 54 |
1. 49 |
0. 003 |
7. 4 |
0. 015 |
|
Medium+ |
1 |
heifer |
23. 82 |
3. 34 |
0. 97 |
1. 05 |
.............. |
5. 6 |
................. |
|
Medium+ |
. . |
cow |
26. 82 |
3. 34 |
4. 63 |
1. 59 |
0. 002 |
8. 5 |
0. 01 |
|
Medium+ |
3-4 |
steer |
26. 83 |
3. 36 |
5. 18 |
1. 32 |
0. 008 |
7. 0 |
0. 04 |
|
Medium |
3-4 |
steer |
26. 12 |
3. 40 |
3. 62 |
1. 15 |
0. 032 |
6. 1 |
0. 16 |
|
Common+ |
old |
cow |
25. 22 |
3. 46 |
2. 92 |
1. 74 |
0. 004 |
9. 0 |
0. 02 |
|
Canner |
14-15 |
cow |
26. 62 |
3. 56 |
3. 51 |
0. 92 |
0. 008 |
4. 6 |
0. 04 |
Connective tissue in fish. The connective tissue of fish is small in amount and probably contains mostly collagen with little or no elastin, for it is very easily disintegrated and easily dissolved by cooking, leaving the muscle fibers separated.
 
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experimental cookery, chemical, food preparation, cookery processes, colloid chemistry, recipes, cookbook, science, dishes, food
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